Ingredients
1 tablespoon butter or margarine1 medium leek, white only, washed, cut into 1-inch pieces1 medium onion, cut into ¼-inch pieces2 celery ribs, peeled, sliced in ¼-inch pieces1 medium potato (about 9 ounces), peeled, cut into ½-inch pieces1⅔ cups reduced-sodium chicken broth1 bay leaf¼ teaspoon dried thyme1⅓ cups 2% milk2 cups corn kernels (fresh or frozen, thaw if frozen), divided salt and pepper to taste
Preparation
Melt butter in a Cuisinart® 3-¾-quart saucepan over medium heat. Add leek and onion; cook over medium heat for 3 minutes. Add celery and sauté until soft, about 2 minutes. Add potato, broth, bay leaf and thyme. Cover and bring to a boil over medium-high heat. Reduce heat to low and cook, partially covered, until potato is tender, about 8 - 10 minutes.Place milk and 1 cup corn kernels in a Cuisinart® SmartPower™ Blender jar. Place cover on blender jar. Turn blender ON and blend on Liquefy until combined, about 25 - 30 seconds. Turn blender OFF. Add milk mixture and remaining corn to saucepan. Season with salt and pepper, if desired. Cook gently over low heat until heated through. Remove bay leaf before serving.
