Prairie Corn Chowder with Andouille Sausage, Cheese and Popcorn

1 bay leaf2 sprigs fresh thyme2 sprigs fresh tarragon2 sprigs fresh parsley 2 large russet potatoes, peeled2 tablespoons bacon fat or cooking oil3 1/2 cups corn kernels (fresh, frozen or canned and drained), divided1 medium carrot, peeled and thinly sliced 1/2 medium white onion, peeled and thinly sliced 3 cups chicken broth1 cup whipping creamSalt and black pepper to taste1 roasted fresh red bell pepper or canned pimento, finely diced1 large russet potato, peeled and cut in 1/4-inch cubes 1/4 pound andouille sausage, cut in 1/4-inch cubesGarnish4 medium acorn squash or baby pumpkins1 1/2 cups shredded mozzarella, provolone or white cheddar cheese 1/2 cup popped regular or cheese popcorn2 tablespoons minced green onionsFor the soup: Tie the bay leaf, thmye, tarragon and parsley loosely in cheesecloth to form a bouquet garni. Slice one of the potatoes thinly. Dice the other into 1/4-inch cubes.Heat the bacon fat in a 6 to 8-quart heavy-bottomed pot over medium heat. Add the sliced potato, 2 cups corn, the carrot and the onion. Cook, stirring, for about 5 minutes. Do not let the vegetables brown - reduce the heat if necessary. Add the chicken broth, cream, bouquet garni, salt and pepper. Bring the soup to a boil and reduce the heat to simmer. Cover and simmer for about 30 minutes over low to medium heat until all the vegetables are tender, cooked through and very soft. Remove and discard the bouquet garni. Puree the soup using a food processor, blender or a hand blender. Return the soup to the pot and add the peppers, diced potato, the remaining corn and the andouille sausage. Simmer over medium heat, uncovered, for another 10-15 minutes, until the potato cubes are soft and tender. Season to taste with salt and pepper.To serve: While the soup simmers, preheat the oven to 350 degrees. Prepare the squash or pumpkins by slicing off the tops and scraping out all the seeds and stringy membranes. Place the squash on a baking sheet and cook them for about 10 minutes until heated throughout (it is not necessary to cook the squash but they must be warmed throughout). Ladle the soup into each squash. Add the cheese and return briefly to the oven to melt the cheese. Garnish with the popcorn and green onions. Serve immediately.Serves four.Chef Stephen Langlois, Hyatt Lodge, Oak Brook