1. Husk all the ears of corn, saving some of the young husks. Set aside 2 ears of the husked corn. Finely grate the 18 remaining ears. You should have 3 heaping cups.
2. In a saucepan, combine 2 quarts of water, the salt, and the reserved husks. Bring to a boil; add the potato and the 2 reserved ears of corn. Lower the heat and simmer for about 5 minutes, or until the corn is tender. Remove the corn and set aside. Continue cooking for 15 to 20 minutes, or until the potato is done; remove and set aside. If using fresh peas, place them in a strainer, lower the strainer into the boiling water, and blanch the peas for 2 to 3 minutes. Drain and set aside. Discard the cooking water.
3. In an enameled saucepan or earthenware casserole, heat the butter. Add the garlic and ginger and stir. Add the leeks and cook until soft, about 2 to 3 minutes. Add the onion, cayenne, cloves, mace, tumeric, sugar, salt, and Pernod and continue cooking over medium heat, stirring now and then, until all the liquid has evaporated and the onion is totally translucent. Do not brown. Add the grated corn and stir; add the milk and over medium heat, bring to a boil while constantly stirring. Lower the heat and simmer, stirring, for 8 to 10 minutes.
4. Remove from the heat and place in a food mill with a fine disk. Force the mixture through the mill, leaving only the corn skins. Discard the corn skins.
5. Pour half the chowder in the jar of an electric blender and blend thoroughly. If a smotther texture is desired, blend the entire mixture. Combine the blended and unblended mixtures in a double boiler. If a thinner texture is desired, mix in an extra 1/2 cup of milk.
6. Cut the cooked potato into 1/4-inch dice and add to the soup. Cut the kernels off the 2 ears of cooked corn and discard the cobs. Add all but 1/2 cup of the kernels. Add the peas (if frozen peas are used, rinse and drain them first) and mix. Heat the chowder thoroughly; add the creme fraiche, if desired. Mix well and correct the seasoning with salt to taste. Serve piping hot, garnished with the reserved 1/2 cup of corn kernels.
