Corn Chowder is satisfying and nutritious
In a large saucepan, melt the butter over medium heat. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.
Add corn, milk and bay leaf. Bring to a boil and reduce heat to a bare simmer.
Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer to prevent scalding the milk on the bottom of the pan.
Remove the bay leaf. Increase the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, and thyme. Bring to a simmer and reduce the heat to maintain a simmer for 15 to 20 minutes, or until the potatoes are almost fork tender.
Sprinkly on a little paprika for color.