Potato-Corn Chowder

I came across this recipe in my July 2008 Gourmet magazine. It was fairly simple to prepare, I just wish there was a way to de-cob the corn without the juice flying every where. It was on the counter, the back splash, my shirt and glasses and probably a few places that I missed. Oh well, it was worth the effort and very good.

Potato-Corn Chowder

3 ears corn, shucked
2 qt. water
1 lb. red potatoes, cut into 1/2-inch cubes
1 medium onion, chopped
1 large carrot, halved lengthwise, then sliced 1/4-inch thick
1 Tbsp. olive oil
1 red bell pepper, chopped
2 thyme sprigs
2 Turkish or 1 California Bay leaves
3 cups heavy cream
3 scallions, finely chopped
1/2 tsp. white pepper
1/8 tsp. cayenne

Garnish: chopped cilantro

Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk". Bring cobs, water, potatoes and 1/2 tsp. salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.
Meanwhile, cook onion, carrot and 1/2 tsp. salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.
Add bell pepper, corn and it's milk, thyme and bay leaves. Reduce heat to low and cook , covered, stirring occasionally for 15 minutes.
Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes. Stir in scallions, white pepper, cayenne and salt to taste. Discard bay leaves and thyme sprigs.
Serve topped with chopped cilantro.