Potato-Corn Chowder With Toasted Sesame Oil

• 2 teaspoons butter
• 14 cup sliced green onion, plus
• 1 tablespoon sliced green onion, divided
• 2 12 cups whole milk, divided
• 2 medium red potatoes, peeled, and cubed
• 1 medium parsnip, peeled, cubed
• 12 teaspoon salt
• 18 teaspoon fresh ground pepper
• 34 cup frozen corn kernels
• 12 teaspoon dark sesame oil

1. Melt butter in heavy medium saucepan over medium-low heat.
2. Add 1/4 cup of the green onions; cook 3 to 4 minutes or until softened.
3. Add 2 cups of the milk, potatoes, parsnip, salt and pepper; bring just to a boil.
4. Reduce heat to low; simmer 15 to 20 minutes or until potatoes and parsnips are tender; remove from heat.
5. Ladle about 1 cup of the mixture into blender.
6. Add remaining 1/2 cup milk; blend until smooth.
7. Return to saucepan; add corn.
8. Simmer over medium-low heat 5 minutes.
9. Stir in sesame oil.
10. Garnish with remaining 1 tablespoon green onions.

butter, green onion, green onion, milk, red potatoes, parsnip, salt, ground pepper, frozen corn kernels, sesame oil

Taken from www.food.com/recipe/potato-corn-chowder-with-toasted-sesame-oil-210641 (may not work)