Double the Spoonfuls

0 In a large dutch oven melt butter over medium heat. Add the diced onion, bell pepper, and jalapeño, sautéing until softened but not browned, 5-7 minutes. If veggies start to brown reduce the heat to medium low.
1 Add in diced sausage, potatoes, 2 cups corn, garlic, and a pinch each of salt and pepper, stirring until garlic is fragrant, 1-2 minutes. 
2 Add in the broth and bay leaf, bring to a boil, then continue simmering for 15 minutes or until the potatoes are fork tender and the broth has slightly reduced.
3 Meanwhile, puree remaining 2 cups corn with milk.
5 Remove the bay leaf from the soup then add the pureed corn and the scallions to the pot. Simmer for 5 minutes until warmed through and thickened slightly. Taste and season with additional salt and pepper as needed (see note).
4 Divide between bowls and top with reserved fresh corn, additional scallions, and cilantro, cayenne, or hot sauce, if desired. Serve immediately with oyster crackers.