3 ears corn, shucked
2 qts water
1 lb red potatoes, cut
into ½-inch cubes (2½ cups)
1 medium onion, chopped
1 large carrot, halved lengthwise, then sliced ¼-inch thick
1 Tbsp olive oil
1 red bell pepper, chopped
2 thyme sprigs
2 Turkish bay leaves or 1 California
3 cups heavy cream
3 scallions, finely chopped
½ tsp white pepper
⅛ tsp cayenne
chopped cilantro for garnish
Cut corn from each cob, then hold cob upright in a bowl and scrape with
knife to extract "milk".
Bring cobs, water, potatoes, and ½ 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 ½ 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 its "mil," thyme and bay leaves. Reduce
heat to low and cook, covered, stirring occasionally, 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.
NOTE: Chowder, without scallions, can be made 3 days ahead and
chilled, covered. Stir in scallions before serving.