Vegetarian Potato Corn Chowder

6 cups of diced white potatoes, with or without skin. Easier with...
1 large chopped onion
1.25 cups (about 2 or 3 medium stalks) of fresh diced celery with their greens.
About 2 tbsp of garlic powder
About 1 tbsp of onion powder
Salt to taste(about 1-2 tbsp)
1 tsp of black pepper
About 1-1.5 tbsp ground thyme
1 can of yellow sweet corn with the juice
Two cups of 2% milk

In a large soup pot, melt the 6 tbsp of Smart Balance buttery spread and sautee chopped onions and celery(include celery greens if desired), until onions become transparent as possible...carmelize only if you want to. Add the diced potatoes to the soup pot and turn with a sturdy cooking spoon in order to coat with the onion and celery mixture. Cover the potatoes with cold water and reduce heat to medium/high. Add seasonings, more or less to taste, and let cook for about 40 minutes. Be sure to stir soup frequently during the cooking process. Add the can of corn with the juice, and let cook an additional twenty minutes. Using a hand held blender/electric egg beater, blend the soup so that the potatoes are in teeny tiny chunks. BE VERY CAREFUL NOT TO LIFT UP THE BLENDER WHILE IT IS ON SO YOU DON'T BURN YOURSELF. Add two cups of milk. I used 2%, but you may use a lower fat content. Cook an additional 10 minutes.
Serve hot. You may sprinkle with a little lowfat cheddar cheese for an added flavor, but we don't think it needs it.

Number of Servings: 12

Recipe submitted by SparkPeople user MAMIZORRO2.