Corn Chowder

* I made this on a freezing, damp May evening when wanting something to warm the bones. Mission accomplished! yum! Wanted to make it a bit healthier than most recipes out there. Pureeing 1 cup or so at the end adds the creaminess without the fattening affects of half & half or heavy cream found in many recipes. ( of course topping it with 1 slice of bacon adds some back in, but it is so worth it!)

Ingredients:
Onion, diced
2 cloves garlic, minced
4 cups homemade chicken stock
2 cups skim milk
frozen corn, thawed
4 red potatoes, diced
dash of cayenne pepper
dash of basil & oregano
salt & pepper to taste

Prep:
In soup pot, saute onion in olive oil until translucent. Add garlic & saute until cooked through. Add chicken stock, milk ( temper milk to avoid curdle) , corn, potatoes & spices. Cook 15-20 mins on medium, or until potatoes are cooked. Put 1 to 2 cups of the soup with veggies in a blender or food processor & puree. Put the puree back in the soup & stir. Serve with a garnish of shredded cheddar or a slice of low fat bacon.