CORN CHOWDER

This recipe was inspired by my friend Shari. Here is my altered version. Thanks Shari!

3 potatoes (or about 3 C diced potato)
4-6 T butter
1 small onion, finely diced
4 cloves of garlic, finely chopped
1 C carrot, sliced
3 celery stalks, sliced
16 oz corn (fresh, frozen, canned, or a mix)
1/2 t dried tarragon or marjoram (depends on my mood, I use one or the other)
1 t thyme
1/4 t paprika
1/4 t black pepper (optional)
1 t salt
2-3 C milk
2 T sugar (optional)
chives or parsley for garnish (optional)

Cut up the potatoes and cover with water. Bring to a boil, reduce heat, and cook until well done, about 30 minutes.

Meanwhile, in a soup pot, melt the butter. Add the onion, garlic, carrot, and celery and saute until the vegetables are cooked but not too soft. Add the corn, herbs, spices and salt. Cook about 5 minutes more. Add half of the potatoes and their water to the soup pot.

Blend the remaining potatoes with the milk in a blender to a smooth consistency. Stir into the soup pot and heat to serving temperature.

Taste and adjust the seasonings if needed. Occasionally I need a bit more salt, and sometimes I'm in the mood for a sweeter base, so I add the sugar.

Garnish if desired.