Fresh Corn Chowder

• 2 Tbs. vegetable oil
• 1 medium onion, chopped
• 1 leek (white part only), well rinsed and chopped
• 3 green onions (white parts only), chopped
• 2 cups fresh corn kernels (4 medium ears)
• 1 medium russet potato, peeled and chopped
• 4 cups vegetable broth
• 2 Tbs. minced fresh basil
• 1 Tbs. minced fresh mint
• Salt and freshly ground black pepper to taste

1. In large pot, heat oil over medium-high heat.
2. Add onion, leek and green onions.
3. Reduce heat to medium and cook, stirring often, until vegetables are softened, about 10 minutes.
4. Add corn, potato, broth, basil and mint.
5. Bring to a gentle boil over medium-high heat.
6. Reduce heat to medium-low, cover and simmer until potato is tender and liquid has reduced to just cover ingredients, about 30 minutes.
7. Puree mixture using an immersion blender or food processor, until almost smooth but still a little chunky.
8. Season with salt and pepper.

vegetable oil, onion, only, green onions, corn kernels, russet potato, vegetable broth, fresh basil, fresh mint, salt

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