Corn Chowder

• 1 Tablespoon Olive Oil
• 1 whole Onion, Peeled And Diced
• 1 clove Garlic, Peeled And Minced
• 3 whole Baking Potatoes, Peeled And Cut Into Bite Size Pieces
• 2 cans (15 Oz. Size) Unsalted, Unsweetened Corn Kernels, Drained, Divided
• 56 ounces, fluid Low Fat, Low Sodium Chicken Stock
• 1 cup Low Fat Milk
• 1 cup Cheddar Cheese, Shredded
• 1 Tablespoon Chives Or Scallions, Chopped
• Salt And Pepper, to taste
• Croutons, For Garnish (optional)

1. Add the olive oil, onion and garlic into a Dutch oven or other large stockpot and cook on medium low for approximately 10 minutes or until the onions are translucent but not browned. Add the potatoes and 1 can of the corn to the pot along with the chicken stock. Bring to a boil, cover and cook for approximately 25 minutes or until the potatoes are fork tender.
2. Working in batches, add about half the soup to a blender or food processor and puree. Be careful not to overfill or the hot liquid will leak out of the blender. Return the pureed soup to the stockpot. Add the remaining can of drained corn, along with a ladleful of soup, to the blender. Puree until smooth and add to the stockpot.
3. Add the milk and cheese to the soup and cook on medium heat for another 15 minutes. Add the herbs and season to taste. Serve hot and garnish with croutons and additional cheese if desired.

olive oil, onion, clove garlic, baking potatoes, kernels, chicken, low fat milk, cheddar cheese, chives, salt, croutons

Taken from tastykitchen.com/recipes/soups/corn-chowder-12/ (may not work)