- 3 ears corn, 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 tablespoon 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
- 1/2 teaspoon white pepper
- 1/8 teaspoon cayenne
- chopped cilantro
- Cut corn from each cob, then hold cob upright in a bowl and scrape with knife to extract “milk.”
- 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.
- 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.
- Add bell pepper, corn and its “milk,” 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.