Source: dLife

Hearty corn and potato soup.

Servings

1 tsp olive oil
1 medium onions , chopped
1 potatoes, fresh, medium , peeled and cubed
1 cup fat free reduced sodium chicken broth
2 cup frozen sweet corn kernels , thawed
2 cup Milk, evaporated, nonfat/skim
2 tbsp Cornstarch (or arrowroot)
4 tbsp cold water , cold
1 pinch black pepper (freshly ground, to taste)

1 Heat the oil in a non-stick pot. Sauté the onion for 5 minutes.
2 Combine the potato and 1/2 cup of broth in the pan and cook for ten minutes.
3 Place the corn, milk, and broth to the pan and simmer for 15 minutes over medium heat.
4 Separately, mix the cornstarch and water and then combine with the mixture on the stove.
5 Stir the soup and cook over low heat until it thickens to a chowder consistency.

Serve with a sprig of parsley.