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, 5-10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream if using.
Food for Thought
Corn goes in last, especially if you are using frozen corn. It’s already cooked, so overcooking will toughen the corn.
Fresh corn in season is a wonderful option, but not necessary.
It is not necessary to thicken this soup, blender or any other method. There is no law that says this can’t be just a broth-based soup.
There are other thickening options: RC Gluten-Free Instant Food Thickener is a possibility. Also add 1 to 2 Tbsp. of flour to the butter, in the beginning, will form a roux.
