potato and sweet corn chowder

6 cobs of sweet corn
2 tbsp vegetable oil
1 onion finely diced
1 celery stalk diced
1 carro diced
2 large potatoes peeled and diced
4 cups vegetable stock
2 tbps finely chopped italiam parsely

cook the corn on the cob in salted water for 5 minutes, remove the corn cobs and save 1 cup of the cooking water. cut the kernels from the cob, placed half in the blender with the reserved water, then blend until smooth. heat the oil in a large saucepan, add the onion, celery and a pinch of sea salt and saute over medium heat for 5 minutes. add the carrot and potatoes, cook for 5 minutes, then add the stock, remaining corn kernels and blended corn mixture. reduce heat and simmer for 20 minutes or until the vegetables are tender. season well, stir in theparsely and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user SELANE.