Potato and Corn Chowder

Ingredients: 

• 2 tablespoons butter 
• 4 scallions, white bulbs, and green tops- chopped and reserved separately 
• 1 red bell pepper, chopped 
• 4 ribs celery, chopped 
• 1 pound (about 3) boiling potatoes, peeled and cut into 1/2-inch dice 
• 4 cups fresh corn kernels (cut from 6 to 8 ears), divided 
• 1 bay leaf 
• 1 (quart) can of low-sodium chicken broth or homemade stock 
• 2 teaspoons salt 
• 2 cups milk 
• 1/4 teaspoon freshly ground black pepper 
• Sour cream, for serving (optional) 

Method: 

1. In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until vegetables start to soften about 10 minutes. 

1. Stir in potatoes, 2 cups corn, bay leaf, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. 

1. In a blender or food processor, puree the remaining 2 cups of corn with milk.  

1. Stir puree into the soup along with black pepper. Simmer until soup thickens slightly, 5 to 10 minutes.  

1. Remove the bay leaf. Stir in scallion greens. Top each serving with a dollop of sour cream, if using.