Creamy Sweet Corn Chowder

• 1 Tbsp. unsalted butter or vegetable oil
• 1/2 c. finely chopped onion
• 2 1/2 c. uncooked corn kernels (about 5 ears cut from cob)
• 1 c. Russet potatoes, peeled and diced
• 2 c. reduced sodium or homemade chicken broth
• 1 bay leaf
• 1 1/2 c. low-fat milk

1. In large saucepan, heat vegetable oil or butter until melted. Add onion and cook, stirring, over medium-low heat until tender, about 5 minutes.
2. Add 2 cup corn kernels, potatoes, chicken broth and bay leaf.
3. Cover and cook over low heat until tender, about 15 minutes.
4. Remove and discard bay leaf.
5. Cool slightly; transfer to a food processor with metal blade and puree in batches if necessary.
6. Press mixture through a sieve set over the saucepan. Pour milk through the sieve.
7. Add remaining 1/2 cup corn to the saucepan.
8. Heat over low heat, stirring until warm; do not boil.

unsalted butter, onion, corn kernels, potatoes, chicken broth, bay leaf, lowfat milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=375232 (may not work)