Corn Chowder

from a Cooking Class on the Prinsendam (a Holland America cruise ship)
via Judy Gray

serves 6

2 tablespoons butter
4 scallions, white bulbs and green tops chopped, keep parts separate
1 red bell pepper, chopped
2 ribs celery, chopped
1 pound potatoes (about 3), peeled and cut into 1/2-inch dice
4 cups fresh corn kernels (from about 8 ears), divided
1 bay leaf
1 quart low-sodium chicken broth
1 to 2 teaspoons salt (to taste)
2 cups milk
1/4 teaspoon ground black pepper
sour cream, for serving

In a large saucepan, melt butter over moderately low heat. Add the chopped green onion bulbs, bell pepper and celery. Cook, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in potatoes, 2 cups of the corn, bay leaf, broth and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, about 15 minutes.

In a blender or food processor, puree the remaining 2 cups of corn along with the milk. Stir the puree into the soup. Season with pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the reserved scallion greens.

Top each serving with a dollop of sour cream.

This is a simple soup, which highlights the taste of sweet summer corn. Frozen corn can also be used. Puree 2 cups with milk as directed above, and then add the remaining 2 cups to the soup along with the puree. Since the frozen corn is already cooked, it might toughen if it goes in earlier. A pinch of sugar can also be added.