Source: dLife

A hearty corn and potato chowder.

Servings

2 cup frozen sweet corn kernels , thawed
1 medium onions , chopped
1 tbsp vegetable oil
2 cup vegetable broth
2 cup Potatoes, fresh, with skin, diced
0.5 cup fresh chopped celery , sliced
0.5 tsp ground thyme
1.75 cup whole milk (or half and half)
1 pinch salt
1 pinch black pepper
1 cup chopped parsley , finely chopped (or chives)

1 In a large pot, cook corn and onions 5 to 8 minutes or until soft.
2 Using a blender or food processor, puree 1/2 of the corn and onion mixture and the broth. Pour mixture back into pot.
3 Mix in the potatoes, celery, and thyme and bring to a boil.
4 Lower heat, place lid on pot, and simmer 10 to 15 minutes or until vegetables are soft. Mix in half and half and cook 2 to 3 minutes. Sprinkle with salt and pepper.
5 When ready to serve, top with parsley or chives.

If you like soup thicker, mix 2 to 3 tablespoons flour with 1/3 cup water. Boil soup and mix in flour mixture; stir continually until boiling and thick. Frozen corn adds convenience, but fresh corn tastes great.