Fresh Corn Chowder

• 1 medium potato, peeled and diced
• 2 12 cups water
• 1 tablespoon butter or 1 tablespoon margarine
• 1 12 cups chopped onions
• 1 12 teaspoons salt
• 12 cup minced celery
• 12 cup minced red pepper
• 5 cups fresh corn or 5 cups frozen corn
• 12 teaspoon basil
• 14 teaspoon thyme
• 14 teaspoon fresh ground pepper
• 1 cup low-fat milk (1%)
• 1 cup fresh peas or 1 cup frozen peas, thawed
• 1 cup chopped fresh spinach

1. Bring potato and water to boil in medium saucepan.
2. Reduce heat; cover and simmer for 10 minutes until juts tender.
3. Melt butter over medium-low heat in large saucepan.
4. Add onion and salt; cook for 5 minutes.
5. Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper.
6. Reduce heat to low, cover and simmer for 5 more minutes.
7. Transfer half the soup (2 1/2 cups) to a blender and puree until smooth.
8. Return puree to saucepan.
9. Add milk, peas and spinach and simmer until heated though.
10. (DO NOT BOIL).

potato, water, butter, onions, salt, celery, red pepper, fresh corn, basil, thyme, ground pepper, lowfat milk, fresh peas, fresh spinach

Taken from www.food.com/recipe/fresh-corn-chowder-45696 (may not work)