Classic Creamy Corn Chowder

This simple soup really highlights the taste of
sweet summer corn, but since the vegetable is
available virtually all the time,
you can make the chowder year-round.
You can even use frozen corn, though fresh is best.

Ingredients:
2 tablespoons butter
4 scallions, white bulbs and green tops chopped
1 red bell pepper, chopped
2 ribs celery, chopped
1 pound boiling potatoes,peeled and cut into 1/2-inch dice
4 cups fresh corn kernels (cut from about 8 ears)
1 bay leaf
1 quart canned chicken broth
2 teaspoons salt
2 cups milk
1/4 teaspoon fresh-ground black pepper
sour cream, for serving (optional)

Directions:
In a large saucepan, melt the butter
over moderately low heat.
Add the scallion bulbs, bell pepper,
and celery and cook, stirring occasionally,
until the vegetables start to soften,
about 10 minutes. Stir in the potatoes,
2 cups of the corn, the bay leaf, broth, and salt.
Bring to a boil. Reduce the heat and simmer,
stirring occasionally, for 15 minutes.
In a blender or food processor,
puree the remaining 2 cups corn with the milk.
Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes.
Remove the bay leaf. Stir in the scallion greens.
Top each serving with a dollop of sour cream, if using.