Potato Corn Chowder

By Mitch

Active time: 45 mins
Start to finish: 1 1/2 hrs

Ingredients

• 3 ears corn,shucked
• 2 qt water
• 1 lb red potatoes,cut into 1/2" cubes(2 1/4 cups)
• 1 med onion,chopped
• 1 large carrot,halved lengthwise, then sliced 1/4" thick
• 1 tbsp olive oil
• 1 red bell pepper,chopped
• 2 thyme sprigs
• 2 Turkish Bay(or 1 Calfornia)bay leaves
• 3 cups heavy cream
• 3 scallions,finely chopped
• 1/2 tsp white pepper
• 1/8 tsp cayenne
• Garnish: chopped cilantro

Preparation

Step 1

-cut corn from each cob,then hold cob upright in a bowl and scrape w/ knife to extract "milk".
-bring cobs,water,potatoes,and 1/2 tsp salt to a boil in a large pot,covered, stirring occasionally until potatoes are tender (about 15 mins)
-discard cobs
-meanwhile cook onion,carrot,and 1/2 tsp salt in oil in a large heavy pot over med heat,stirring occasionally, until onion is pale golden(~10 mins)
-add bell pepper,corn,and "milk", thyme and bay leaves
-reduce heat to low and cook,covered, stirring occasionally for 15 mins
-stir in potatoes w/ water and cream, and gently boil,uncovered,stirring occasionally until reduced to about 7 cups(~30 mins)
-stir in scallions,white pepper, cayenne,and salt to taste
-discard bay leaves and thyme sprigs