Creamy Sweet Corn Chowder

1. 1

   In large saucepan, heat vegetable oil or butter until melted. Add onion and cook, stirring, over medium-low heat until tender, about 5 minutes.

2. 2

   Add 2 cup corn kernels, potatoes, chicken broth and bay leaf.

3. 3

   Cover and cook over low heat until tender, about 15 minutes.

4. 4

   Remove and discard bay leaf.

5. 5

   Cool slightly; transfer to a food processor with metal blade and puree in batches if necessary.

6. 6

   Press mixture through a sieve set over the saucepan. Pour milk through the sieve.

7. 7

   Add remaining 1/2 cup corn to the saucepan.

8. 8

   Heat over low heat, stirring until warm; do not boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.