Corn Chowder

Easy. Quick. Delicious. Satisfying. But, that's just my opinion.

1 medium onion, chopped
2 or 3 cloves garlic, minced
3 stalks celery, sliced
2 Tablespoons olive or vegetable oil
4 medium potatoes (about 2 lbs.) such as Russets,
      peeled & cut into dice-sized cubes
1 - 10 oz. box frozen whole kernel corn
2 to 3 cups stock (I suggest chicken or vegetable)
1 cup half & half
Salt & Pepper to taste

In medium soup pot or Dutch Oven, sauté onion, garlic and celery in the olive oil until the onion is translucent, about 5 minutes. Add cubed potatoes and corn. Add stock until potatoes are just covered. Bring to a boil. Reduce to a simmer, cover and cook until potatoes are tender, about 15-20 minutes. Just before serving, add the half & half and continue to heat and stir as the soup thickens and just begins to come to a boil again, about 3-5 minutes. Immediately remove from heat. Salt and Pepper to taste.

Serves 6.

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