Corn and Veggie Chowder

Ingredients: 1 tablespoon butter ½ large onion 1 large carrot 1 celery stalk 4 ears of sweet corn, kernels removed from cob 2 bay leaves 3 ½ cups whole or low fat milk 1 potato diced ½ red bell pepper, chopped ½ teaspoon fresh thyme leaves Kosher salt and pepper to taste

Directions: 1. In a large sauce pan, melt butter and sauté onions, carrots and celery until cooked about 4 to 5 minutes. 2. Break the corn cobs in half and add them to the sauce pan. Add the milk and bay leaves. Bring to a boil and reduce heat to a simmer. Cover the pot and cook for 30 minutes. Make sure you are at a low simmer and stir occasionally to prevent scalding. 3. Discard the cobs and bay leaves. Increase heat; add the potatoes, red pepper, salt and pepper. Reduce heat again to a simmer for about 30 minutes or until the potatoes are tender. 4. Bring to a boil, add the corn and thyme. Reduce heat to a simmer for 5 minutes and serve.

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