- 2 tablespoons butter
- 4 scallions, white and green tops sliced
- 1 red bell pepper, chopped
- 2 ribs celery, chopped
- 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice
- 4 cups fresh corn kernels (cut from about 8 ears)
- 1 bay leaf
- 1 quart canned low-sodium chicken broth or homemade stock
- 2 teaspoons salt
- 2 cups milk
- 1/4 teaspoon fresh-ground black pepper
- CHILE CRUNCH
- Sour cream, for serving (optional)
In a large saucepan, melt butter over moderately low heat. Add scallion, bell pepper, and celery and cook, stirring occasionally, until vegetables start to soften, about 10 minutes. Stir in potatoes, 2 cups corn, bay leaf, broth, and salt.
Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. In a blender or food processor, puree remaining 2 cups corn with milk. Stir puree into soup along with black pepper.
Simmer until soup thickens slightly, 5 to 10 minutes. Remove bay leaf. Stir in scallion greens. To serve, top with a dollop of sour cream and CHILE CRUNCH.
Notes: Frozen Corn Variation. If you want to use frozen corn, puree two cups of it with the milk, and add the remaining two cups to the soup along with the puree. Since the corn is already cooked, it might toughen if added too early.