Creamy Corn Chowder

When I make soup, I like to make a big pot so that I can freeze some for later. This recipe renders 12 cups of soup.

8 cups of frozen corn

6 cups of potatoes peeled and cut into small cubes

2 teaspoons of salt

2 cups of minced onion

2 1/2 tablespoons of butter

2 cups of chicken or vegetable broth

2 cups of half & half (you can use low-fat milk)

1 teaspoon of dried sweet basil

Pepper and salt to taste

Place the potatoes in a pot and cover with water leaving about an inch of water at the top of the pot. Add the salt. Boil the potatoes until nearly soft and then add the frozen corn. Cook both until done. Drain the potatoes and corn in a colander. While the potatoes and corn are cooling down, saute the onions in the butter. Add the potatoes, corn (reserve 1 1/2 cups of the corn), and onion in the bowl of a food processor to puree it. Place the pureed mixture back in the pot you used for boiling and begin to warm it. Add the broth and half & half thoroughly mixing it into the puree. Mix in the reserved corn. Add the basil, and pepper and salt to suit your taste. Mix and warm until the soup is ready to eat.

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