2 Tablespoons olive oil
1 yellow onion, chopped
4 cloves garlic, minced
1 teaspoon pepper
½ teaspoon thyme
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon cayenne
6 ears corn, husked and kernels cut from cob (or 6 cups frozen corn, or 4 cans no-salt-added corn, drained)
8 small red or 2 medium Yukon potatoes, diced small
1 (32-ounce) container (4 cups) low-sodium vegetable broth
2 cups low fat milk or unsweetened plain non-dairy (e.g. almond, oat, soy)
1 bay leaf
2 to 3 stalks green onions, chopped for garnish

Heat the oil in a medium stock pot or electric skillet set to medium-high heat.
Add the onions and sauté for 5 minutes.
Stir in the garlic, pepper, thyme, paprika, salt, cayenne and sauté for 2 minutes.
Add the corn and cook with the onions and spices for 5 minutes.
Stir in the potatoes, broth, milk, and bay leaf. Simmer for 15 minutes, partially covered, until the potatoes canbe easily pierced with a fork.
Scoop half of the soup into a blender or into a high-sided container or bowl. Blend that soup into a smoothpuree and then add it back into the pot or skillet. Alternatively, use an immersion blender in the pot to blendsome of the soup, thickening it with the puree.
Simmer for 5 more minutes.
Sprinkle sliced scallions on each serving and enjoy!
Refrigerate leftovers in an airtight container for up to 5 days. Reheat in the microwave or on the stove top. Usea little water or milk to thin the chowder during reheating.

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Vetri Cooking Lab

Corn Chowder

2 Tablespoons olive oil
1 yellow onion, chopped
4 cloves garlic, minced
1 teaspoon pepper
½ teaspoon thyme
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon cayenne
6 ears corn, husked and kernels cut from cob (or 6 cups frozen corn, or 4 cans no-salt-added corn, drained)
8 small red or 2 medium Yukon potatoes, diced small
1 (32-ounce) container (4 cups) low-sodium vegetable broth
2 cups low fat milk or unsweetened plain non-dairy (e.g. almond, oat, soy)
1 bay leaf
2 to 3 stalks green onions, chopped for garnish

Heat the oil in a medium stock pot or electric skillet set to medium-high heat.
Add the onions and sauté for 5 minutes.
Stir in the garlic, pepper, thyme, paprika, salt, cayenne and sauté for 2 minutes.
Add the corn and cook with the onions and spices for 5 minutes.
Stir in the potatoes, broth, milk, and bay leaf. Simmer for 15 minutes, partially covered, until the potatoes canbe easily pierced with a fork.
Scoop half of the soup into a blender or into a high-sided container or bowl. Blend that soup into a smoothpuree and then add it back into the pot or skillet. Alternatively, use an immersion blender in the pot to blendsome of the soup, thickening it with the puree.
Simmer for 5 more minutes.
Sprinkle sliced scallions on each serving and enjoy!
Refrigerate leftovers in an airtight container for up to 5 days. Reheat in the microwave or on the stove top. Usea little water or milk to thin the chowder during reheating.