Corn Chowder

Serves: 4 - 6 

Onion1/4 lbchopped
Potato1 lbdiced
Corn3 - 4 earsabout 3 cups
Bouillon paste2 tsp
Milk1/2 cup
Oil1 tbsp
Saltto taste
Black pepperto taste
Thyme/Fennelto taste
Parsleyto tastechopped
Water2 cupsmore if needed

  • Saute onions in oil for 5 minutes, then add the potatoes, 1 cup of corn, and stock
  • Bring to a boil and let potatoes cook for about 15 minutes
  • Blend for 10-15 seconds on speed 7 (leave some texture, don't blend to smooth consistency)
  • Return soup to saucepan and add the remaining corn
  • Adjust salt and pepper to taste, serve hot with chopped parsley