Corn Chowder #2 

4 servings

• 1 large potato (1 lb), peeled & diced
• 2 cups water
• 1 onion, chopped
• 1 Tablespoon olive oil
• 3 cups fresh corn kernels,
     or 2 16oz cans drained W K Corn
• 2 cups nonfat milk
• 1/2 cup light cream
•    salt & fresh ground pepper, to taste
•    paprika, to taste
•    pinch of dried thyme
• 1 bay leaf
•    freshly chopped parsley & chives to taste

Parboil the potato in the water about 8 minutes.

Meanwhile, cook the onion in the oil over low heat, covered, about 6 minutes. Add the potatoes and other ingredients to the onion and bring to a boil.

Let simmer until the corn is tender and soup is slightly thickened, stirring occasionally. Discard the bay leaf before serving.

Bon appetit!