| 2 tbsp Butter | |
| 4 Scallions - Chopped and Divided | |
| 1 Red Bell Pepper - Chopped | |
| 4 Ribs Celery - Chopped | |
| 450g Potatoes - Cut in 1cm cubes | |
| 950ml Corn Kernels | |
| 1 Bay Leaf | |
| 950ml Chicken Broth | |
| 475ml Milk | |
| Sour Cream - For serving |
| 1. | In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery. Cook, stirring occasionally, until vegetables start to soften, about 10 minutes. |
| 2. | Stir in potatoes, 2 cups corn, bay leaf, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. |
| 3. | In a blender or food processor, puree remaining 2 cups corn with milk. |
| 4. | Stir puree into soup along with black pepper. Simmer until soup thickens slightly, 5 to 10 minutes. |
| 5. | Remove bay leaf. Stir in scallion greens. Top each serving with a dollop of sour cream, if using. |