Potato Corn Chowder with Bay

Though this soup is relatively quick to prepare, we chose many years ago to make the recipe a large one so we could have leftover soup for lunch or a cup before dinner later in the week.  It is hearty enough to serve as a main course, especially when accompanied by homemade bread. 

Serves 8 to 10

2 large celery ribs, diced
3 large leeks, white and tender green parts sliced or 1 large onion, chopped
4 large potatoes, peeled if desired, and diced
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 quarts vegetable or chicken stock
3 cloves garlic, pressed or minced
3 to 4 bay leaves, preferably fresh
4 ears of corn, husked, or 2 cups frozen corn kernels
2 cups half-and-half or whole milk
1/3 cup chopped parsley
Salt and freshly ground pepper
Few pinches cayenne pepper
About 1/2 cup freshly grated Parmesan

Add the celery, leeks or onion, and potatoes to a soup pot and sweat them in the oil and butter over low heat for 10 minutes. Add the stock, garlic and bay leaves to the pot. Bring the soup to a boil, then reduce the heat to a simmer, cover, and cook for 10 minutes or so.
    
Remove the kernels from fresh corn and add them to the soup, or add the frozen corn kernels. Cook for 2 or 3 minutes, then stir in the half-and-half or milk and parsley, and season the soup with salt and pepper and cayenne. 

Heat the soup until just hot over low heat. If desired, puree about one-third of the soup and vegetables and return it to the pot; this will make a thicker soup. Just before serving stir in the grated Parmesan cheese. Serve in warmed soup bowls with extra Parmesan for passing, if desired.