Williams-Sonoma Corn Chowder

2 Tbl unsalted butter
2 yellow onions, coarsely chopped
1 small carrot, peeled and coarsely chopped
2 yellow bell pepper ( I also added orange) seeded, deribbed, and coarsely chopped
1/4 tsp fresh tyme leaves
6 cups vegetable stock
Kernels from 6 ears of fresh corn, or 4-5 cups frozen corn kernels
1/2 lb. russet potatoes, peeled and cut into 1/2-inch dice
1 cup milk
salt and pepper to taste
2 Tbl shopped fresh chives or green onions

In a 4 qt pot over medium-low heat, melt the butter. Add the yellow onions, carrot, bell peppers, and thyme and saute, stirring until the vegetables are soft, about 15 minutes.

Add the stock and half of the corn and bring to a boil over medium-high heat. Reduce the heat to low, and simmer, uncovered, until the vegetables are very soft, about 20 minutes. Remove from heat and let cool slightly. Working with 2 cups of soup at a time, place in a blender and puree, transfer it to a large saucepan.

Place the soup over medium heat and bring to a simmer. Add the potatoes and the remaining corn and simmer, uncovered, until the potatoes are soft when pierced with a fork. Pour in the milk, stir well, and return to a simmer. Season to taste with salt and pepper.

Ladle into warmed bowls and garnish with the chives or green onions. Serve immediately. Serves 6

We made this last night and it is delicious! I split the recipe in half to fit our family and we still have left overs. I don't know what the nutritional information is but I think it's got to be pretty healthy with little dairy, little potato, and tons of veggies.