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2 lbs. frozen corn kernels
1 Large onion, chopped
2 TBSP oil
4 cups chicken broth
4 cups unpeeled, cubed Idaho potatoes
1 cup celery, small dice
3 ½ cups FF milk or fat free half and half
salt and pepper to taste
parsley and chives, finely chopped, if desired as garnish
Saute corn and onion in oil in large saucepan until onion is tender, 5-8 minutes. Process ½ of the mixture in blender until finely chopped, using pulse. Return mixture to saucepan.
Add potatoes and celery to saucepan and heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10-15 minutes. (If thick chowder is desired, mix ¼ cup flour and 2/3 cup water together and add to chowder now (add points). Heat to boiling, stirring constantly until thickened, about 1 minute).
Add milk or half and half. Cook until hot through, about 2-3 minutes. Season to taste with salt and pepper.
Garnish bowls of soup with parsley and chives if desired.
1 Large onion, chopped
2 TBSP oil
4 cups chicken broth
4 cups unpeeled, cubed Idaho potatoes
1 cup celery, small dice
3 ½ cups FF milk or fat free half and half
salt and pepper to taste
parsley and chives, finely chopped, if desired as garnish
Saute corn and onion in oil in large saucepan until onion is tender, 5-8 minutes. Process ½ of the mixture in blender until finely chopped, using pulse. Return mixture to saucepan.
Add potatoes and celery to saucepan and heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, 10-15 minutes. (If thick chowder is desired, mix ¼ cup flour and 2/3 cup water together and add to chowder now (add points). Heat to boiling, stirring constantly until thickened, about 1 minute).
Add milk or half and half. Cook until hot through, about 2-3 minutes. Season to taste with salt and pepper.
Garnish bowls of soup with parsley and chives if desired.
