Corn and Potato Chowder

2 pounds of red potatoes, cubed into one inch pieces
1 tbsp salt
2 tbsp butter
1 pkg frozen roasted corn, thawed; about 3 cups
1 large white onion, finely chopped
3 cups reduced fat (2%) milk, plus 1/2 cup, divided
1/2 cup half and half
3 tbsp chives, finely chopped
salt and pepper

First, prep all of your ingredients and have them handy. Place the potatoes and 2 tsp of salt in a large pot of water. Bring to a boil and cook until just fork tender, about 10-15 minutes. Place your frozen corn in a saucepan and bring to room temperature.

Once the corn is room temperature, puree most of the corn and 1/2 cup milk.  Set aside. When the potatoes are fork tender, drain and set aside, still in the colander.

Melt the butter in a stockpot or deep skillet over medium heat. Add the onions and the last teaspoon of salt. While they are cooking, use a knife to further rough chop the potatoes in the colander.  Once the onions are translucent, about 3-5 minutes, add the milk, half and half, potatoes, corn, and corn puree.  Raise temperature to simmer ingredients.

Simmer ingredients in the pot for 20 minutes. Remove from heat and stir in chopped chives. 

Serve hot with bread sticks and/or a salad.  

http://www.dwellonjoy.com/2012/02/roasted-corn-potato-chowder.html