Hearty Corn Chowder

4 servings 

• 2 cups Fresh, or frozen corn, defrosted
• 1 medium onion, chopped
• 2 cups non-fat Vegetable Broth
• 2 to 3 cups (1 large) unpeeled, cubed Idaho potatoes
• 1/2 cup sliced celery
• 1/2 teaspoon dried thyme leaves
• 1 3/4 cups nonfat half&half or milk
•    Salt & pepper, to taste
•    Fresh Parsley & Chives, finely chopped for garnish

Spray a little vegetable oil spray into a pot and pour in a bit of the broth. Add corn and onion and saute 8 to 10 minutes. Process 1/2 the mixture with the vegetable broth until finely chopped; return mixture to pot.

Add potatoes, celery and thyme leaves to pot; heat to boiling. Reduce heat and simmer, COVERED, until vegetables are tender, about 15 minutes. Stir in the half½ cook until hot, 2 to 3 minutes. Season with salt & pepper.

Pour into bowl and sprinkle with fresh chopped parsley & chives.

Bon appetit!