Simple Corn Chowder

Several corn chowder recipes that I have looked at call for heavy cream, butter, bacon, etc. and I wanted to lighten it up without taking away any flavor. This is an easy recipe that has a creamy texture and that can be done in no time! Canned cream corn is the secret to making this such a quick meal. I also develop the flavor by boiling the potatoes in chicken stock...GENIUS!

Tips:

No creamed corn? - If you don't have creamed corn, don't panic; all you need to do is put some whole kernel corn into the blender or food processor for a few seconds. 
Blend away - I used the blender to cream the corn and I also used the blender to chop up the rest of the vegetables. I just cut them into manageable pieces and pushed the chop button. 
Tiny bits - Make sure to mince all of the vegetables VERY finely because you want all of the flavors to blend together (that's why I used the blender).

Prep Time: 5-10 minutes

Cook Time: 15-20 minutes

Servings: 4 cups 

2 large potatoes, peeled and cubed

2 cups chicken stock

1 Tablespoon vegetable oil

1 medium carrot, peeled and mined

1 medium onion, minced

1 celery stalk, minced

2 - 15.25 oz. can creamed style corn

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon parsley flakes

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

1/2 cup milk

Directions:

1) In a medium saucepan, boil the potatoes in the chicken stock until tender (10-12 minutes). Meanwhile, saute the vegetables.

2) In a large pot over medium heat, heat 1 Tablespoon oil.

3) Add the minced onion, carrot, and celery to the pot. Saute the vegetables for 5-6 minutes or until the vegetables are softened.

4) Pour the whole saucepan of stock and potatoes into to the pot.

5) Add to the pot the creamed corn, garlic powder, salt, parsley, pepper, and paprika.

6) With a potato masher, slightly mash the potatoes into small pieces.

7) Stir in the milk and cook the chowder for another 5 minutes or until it has thickened. Serve.