Source: dLife

A hearty corn and potato chowder.

Servings

2.0
2 cup  frozen sweet corn kernels 1.0
1 each  medium onions 1.0
1 tbsp  vegetable oil 2.0
2 cup  vegetable broth 2.0
2 cup  Potatoes, fresh, with skin, diced 0.5
0 1/2 cup  fresh chopped celery 0.5
0 1/2 tsp  ground thyme 1.75
1 3/4 cup  whole milk 1.0
1 pinch  salt 1.0
1 pinch  black pepper 1.0
1 cup  chopped parsley

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.