Creamy Sweet Corn Chowder - cooking recipe

Ingredients

1 Tbsp. unsalted butter or vegetable oil
1/2 c. finely chopped onion
2 1/2 c. uncooked corn kernels (about 5 ears cut from cob)
1 c. Russet potatoes, peeled and diced
2 c. reduced sodium or homemade chicken broth
1 bay leaf
1 1/2 c. low-fat milk

Preparation

In large saucepan, heat vegetable oil or butter until melted. Add onion and cook, stirring, over medium-low heat until tender, about 5 minutes.
Add 2 cup corn kernels, potatoes, chicken broth and bay leaf.
Cover and cook over low heat until tender, about 15 minutes.
Remove and discard bay leaf.
Cool slightly; transfer to a food processor with metal blade and puree in batches if necessary.
Press mixture through a sieve set over the saucepan. Pour milk through the sieve.
Add remaining 1/2 cup corn to the saucepan.
Heat over low heat, stirring until warm; do not boil.