5 cups fresh corn
1 bay leaf
1 quart of chicken broth or vegetable stock
2 teaspoons salt
2 cups milk
3 tablespoons butter
5 scallions, white bulbs & green tops chopped and saved separately
2 ribs celery, chopped
1/4 teaspoon fresh-ground black pepper
In a large saucepan, melt the butter. Add the celery, spring onion (scallions) bulbs and cook, stirring occasionally, until softened about 7-10 minutes. Add 3 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 into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Serve.