Corn And Potato Chowder

• 1 Medium Onion, chopped fine
• 6 cups Rice Milk
• 3 Medium Russet Potatoes, peeled and cubed
• 5 Ears of Fresh Corn, Kernels removed, reseve corn cobs
• 2 teaspoons Kosher Salt
• 1 teaspoon Fresh Ground Pepper
• 2 tablespoons Fresh Chopped Chives for Garnish
• 2 tablespoons Canola Oil to saute onions

1. Pour your 2 Tbsps of canola oil into a heavy Dutch Oven or soup pot. Add the chopped onion and cook until translucent. Add the rice milk (or regular if you prefer), peeled and diced potatoes, corn and the reserved corn cobs into the pot. Cover and bring to the boil, turn down the fire and cook on medium heat for about 1 hour. Remove the cobs. Using an immersion blender, puree the chowder as much as you prefer and add your salt and pepper. You can mix the chives in at this point or you can ladle your soup and garnish each one with a bit of the chopped chives.

onion, milk, potatoes, cobs, kosher salt, fresh ground pepper, fresh chopped chives, canola oil

Taken from food52.com/recipes/6336-corn-and-potato-chowder (may not work)