Corn And Potato Chowder - cooking recipe

Ingredients

2 cups fresh corn or 2 cups frozen corn
1 medium chopped onion
1 tablespoon olive oil
2 cups vegetable stock, I use vegetable bouillon
2 cups unpeeled cubed potatoes
1/2 cup sliced celery
1/2 teaspoon dried thyme
1 3/4 cups skim milk
salt and pepper, to taste

Preparation

Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
Process half of the vegetable mixture and all the stock until smooth.
Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
Stir in milk, and cook until hot, 2-3 minutes.
Season with salt and pepper.
Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.