Easy Corn Chowder

Begin by preparing your vegetables. In order to remove the corn from its cob, place it lengthwise against a cutting board and slice downward with a sharpened knife, taking care to place the knife as close to the rind as possible.

Add your butter to a large soup pot and cook over medium until the butter is melted. Add the chopped onions, red bell pepper and celery to the pot. Cook the ingredients on medium-low until they soften (about 5 minutes).

Add the broth, milk and bay leaf to the pot. Optionally, add the corn with kernels removed to the broth for additional flavor. Bring the mixture to a boil and reduce heat to a simmer. Cover the pot and allow to cook for 5 minutes.

Add your potatoes, corn kernels and salt to the pot. Slightly increase the heat and allow the mixture to cook for 15 minutes or until the potatoes have softened and the soup has slightly reduced.

Remove the bay leaf (and corn rinds if added) from the chowder and add salt and pepper to taste. Serve the chowder in warmed bowls. Garnish with sour cream and chopped scallions if you like. Enjoy!