Corn And Potato Chowder

• 2 cups fresh corn or 2 cups frozen corn
• 1 medium chopped onion
• 1 tablespoon olive oil
• 2 cups vegetable stock, I use vegetable bouillon
• 2 cups unpeeled cubed potatoes
• 1/2 cup sliced celery
• 1/2 teaspoon dried thyme
• 1 3/4 cups skim milk
• salt and pepper, to taste

1. Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
2. Process half of the vegetable mixture and all the stock until smooth.
3. Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
4. Stir in milk, and cook until hot, 2-3 minutes.
5. Season with salt and pepper.
6. Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.

fresh corn, onion, olive oil, vegetable stock, potatoes, celery, thyme, milk, salt

Taken from www.food.com/recipe/corn-and-potato-chowder-208862 (may not work)