Chicken Corn Chowder

This is my husband's second favorite soup (homemade ham & navy bean being the first).

5-6 ears of corn, fresh corn
1 1/2 quarts corn stock (see below)
2 cups heavy cream
4 potatoes, peeled, cubed
1 rotisserie chicken, meat removed & cut up
2 bunches scallions, diced
2 tsp salt

Cut corn off cobs, set corn aside. Fill a large pot with water and add cobs and salt. Boil until liquid is reduced by half. Remove cobs, add potatoes and simmer till potatoes are cooked. Add chicken and cream. Let thicken. If it does not thicken take 1/2 cup milk, add 2 tbsp flour, mix well, add to pot and stir. Once thickened add corn and cook for 5 minutes. Next stir in scallions and serve.

*** for a twist add onions, or celery. Or, for a southwestern twist add red bell pepper, and green chillies.