Potato-corn Chowder

From Full Moon Feast, Jessica Prentice, 2006
4 ears of corn on the cob
1 quart filtered water or light chicken broth
2-3 tablespoons butter or olive oil
2 medium onions, sliced
A few parsley stems, minced
1 carrot, diced
2 pounds of potatoes, cut into chunks
1bay leaf, thyme and sage, in a spice bag
Salt and pepper
¼ cup raw cream, or half and half
Chives or scallions, for garnish

Cut the kernels off the corn cobs into a bowl and scrape the corn “milk” into the bowl as well.
Make a quick corn stock by simmering the cobs in about a quart of filtered water or light chicken broth, covered, for 20 minutes.
In a heavy-bottomed pan, melt the butter (or heat the oliv oil) and sauté the onions until translucent. Add the parsley and carrot and cook through.
Add the potatoes and enough corn stock to cover (if you don’t have enough stock, add a little milk or water). Add spice bag, bring to a boil, and simmer until potatoes are soft.