Corn and Fennel Chowder

1.5lbs potatoes
8 cups chick stock (substitute with veggie stock and this will be a completely vegan dish)
2-3 bulbs of fennel
1 cup cooked corn kernels, fresh or frozen (great to make with leftover corn on the cob - just cut the kernels off the cob)
1 tbsp olive oil
1/2 onion
1/2 cup chopped scallions
salt and pepper to taste

Heat oil in the bottom of a dutch oven or large soup pot.
Chop fennel, onions, and scallions. Reserve a few tablespoons of scallions for later. Sautee in oil until tender.
Add chicken stock and potatoes, cut into 1-inch cubes.
Boil until potatoes are tender about 15 minutes.
Once potatoes are tender, either blend in a batches in a blender, or in the pot using an immersion blender.
Add salt, pepper, corn, and reserved scallions. Cook 3-5 more minutes, serve.

Delicious topped with shredded cheddar.

Number of Servings: 6

Recipe submitted by SparkPeople user WHENMOSTIWINK.