Potato and Corn Chowder

 (Definitely not my best picture but made this for a work potluck and it all got served before I could plate it well)
 
This soup is really great on a cold night. It's thick and creamy and fills you up! A really great make ahead dish for potlucks - just leave out the scallions and parsley until you reheat the soup and are ready to serve.

Ingredients:

3 ears of con, shucked
2 quarts water
1 pound red potatoes, cut into 1/2 inch cubes (2 1/4 cups)
1 medium onion, chopped
1 large carrot, halved lengthwise, then sliced 1/4 inch thick
1 tbs. olive oil
1 red  bell pepper, chopped
2 thyme sprigs
2 bay leaves
3 cups heavy cream
3 scallions, finely chopped
1/2 tsp. pepper
1/8 tsp. cayenne pepper
chopped parsley for garnish

Directions:

1.   Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract "milk."

2. Bring cobs, water, potatoes, and 1/2 teaspoon salt to a boil in a large pot, covered, then boil, covered, stirring occasionally, until potatoes are tender, about 15 minutes. Discard cobs.

3. Meanwhile, cook onion, carrot, and 1/2 teaspoon salt in oil in a large heavy pot over medium heat, stirring occasionally, until onion is pale golden, about 10 minutes.

4. Add bell pepper, corn and its "milk," thyme, and bay leaves to pan of onion and carrots. Reduce heat to low and cook, covered, stirring occasionally, 15 minutes.

4. Stir in potatoes with water and cream and gently boil, uncovered, stirring occasionally, until reduced to about 7 cups, about 30 minutes.

5. Stir in scallions, white pepper, cayenne, and salt to taste. Discard bay leaves and thyme sprigs.