Corn Chowder

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 red potatoes, cut into small squares
• 3 stalks of celery, thinly sliced
• 1 bag (12oz) frozen corn
• 2 tablespoons vegetable broth concentrate (I used Better Than Bouillon)
• 4 cups water
• 1 1/2 cups milk
• 2 tablespoons corn starch
• For garnish (optional):
• sour cream
• cheese
• green onions
• bacon

Instructions

1. Heat the oil in a heavy-bottomed pot.
2. Add the onions and potatoes and sauté until translucent or the potatoes are cooked about halfway, about 5 minutes.
3. Add celery and corn. Sauté until the corn is slightly browned.
4. Mix together the water and bouillon, then add to the pot.
5. About the broth: For a deeper, more full-bodied flavor use high quality vegetable broth; for a lighter color and flavor use chicken stock. You may use canned broth in place of Better Than Bouillon paste, just replace the water with broth and omit the broth concentrate.
6. Bring mixture to a boil and let cook until the potatoes are completely cooked, 5-10 minutes.
7. Combine milk and cornstarch in a cup together. Stir until cornstarch is thoroughly dissolved.
8. Pour milk mixture into the pot and stir.
9. Bring mixture to a boil until cornstarch thickens the soup.
10. If chowder needs more thickening, add more milk with cornstarch mixed in. Never add cornstarch alone. You may also add cheese to help thicken.
11. Spoon into bowls and serve.