Quick Potato Corn Chowder

I cooked fresh white corn for my family a few nights ago and had several cooked cobs left in my refrigerator. Since my girls love chowder, I decided to whip up a quick soup for dinner tonight after softball practice.  This is so simple to make and takes very little time!

Quick Potato Corn Chowder

1 onion, chopped
1 tablespoon olive oil
3 large russet potatoes, peeled and cubed
1 30 ounce container chicken stock
3 ears cooked corn, or 1/12 cups frozen corn, or 1 15 ounce can whole kernel corn, drained
1 cup milk (I used 1%, but I suppose if you use whole milk it would taste richer)
1 teaspoon salt
1/2 teaspoon pepper
optional: 3-4  pieces cooked bacon, cut into small pieces

In large saucepan, cook onion in oil over medium heat until tender.  Add broth and potatoes; bring to boil.  Reduce heat; cover and simmer for 10 minutes or until potatoes are tender.

Stir in corn, 1 cup milk, salt and pepper. Simmer for 2 more minutes. Remove 2 cups of soup and blend in blender, then add back to soup pot to thicken. Or use an immersion blender instead---gently blend some of the soup in the pot, leaving lots of potatoes and corn chunky so there are some "bites" left in the soup.

Add bacon for extra flavor. Enjoy!

adapted from this recipe