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" Place the milk in a pot large enough to hold the corn cobs. Cover the cobs with warm milk, 2 bay leaves, and a pinch of salt and allow them to steep, not boil, on a very low flame (or use a flame tamer) for 15 minutes. Using a wooden spoon, try to scrape as much corn pulp as possible into the warm milk. In the meantime, divide the corn, leaving 1 cup aside for the vegetable saut\u00E9 to follow. Place the two remaining cups of corn kernels in the bowl of a food processor and add 1 cup of the warm milk from the corncob pot. Puree this mixture until smooth. Place the mixture in a fine mesh strainer over a bowl and press out as much liquid as you can. Then place the remaining pulp in a large piece of cheesecloth  and squeeze over the bowl until very dry. Discard the remaining pulp. Place a large pot over medium heat. Add the olive oil and heat a moment or two. Add the onion, celery, green pepper, red jalape\u00F1o, thyme leaves, and corn and cook for a few minutes, until the onion begins to soften, stirring frequently. Add the potatoes and the garlic and cook until the potatoes just begin to soften, about 5 minutes. Add all the corn broth (which should still be warm), paprika, remaining bay leaf, and sugar and bring the to a very low simmer for 10 more minutes. Adjust salt and pepper to taste. Using an old-fashioned potato masher, gently mash the soup a few times to thicken the broth. Leave lots of chowdery chunks. Remove the bay leaf. Garnish is very subjective: You can use fresh coriander, paprika, or scallion \u2014 or Aleppo pepper, for those who like it hot."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a7577/all-corn-chowder-recipe/?src=shelter_footer>