"This dish is never better than when you make it with summer corn -- the freshest and sweetest ears you can find...."
INGREDIENTS
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2 tablespoons butter
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1/2 cup finely chopped green onion
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3/4 cup diced red bell pepper
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3/4 cup chopped celery
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1 pound potatoes (about 3 medium), peeled and diced into 1/2-inch-thick pieces
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4 cups fresh corn kernels (from about 8 ears)
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1 bay leaf
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4 cups low-sodium chicken broth
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2 cups whole milk
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Salt and pepper
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Sour cream for garnish (optional)