Corn Chowder

Add the olive oil, onion and garlic into a Dutch oven or other large stockpot and cook on medium low for approximately 10 minutes or until the onions are translucent but not browned. Add the potatoes and 1 can of the corn to the pot along with the chicken stock. Bring to a boil, cover and cook for approximately 25 minutes or until the potatoes are fork tender.

Working in batches, add about half the soup to a blender or food processor and puree. Be careful not to overfill or the hot liquid will leak out of the blender. Return the pureed soup to the stockpot. Add the remaining can of drained corn, along with a ladleful of soup, to the blender. Puree until smooth and add to the stockpot.

Add the milk and cheese to the soup and cook on medium heat for another 15 minutes. Add the herbs and season to taste. Serve hot and garnish with croutons and additional cheese if desired.