Corn Chowder

4 ears corn, shucked and kernels cut from the cob or 3 cups frozen corn

1 tablespoon unsalted butter

1 sweet onion, chopped

2 medium potatoes, peeled and diced

1 teaspoon salt

1/2 teaspoon ground pepper

1 tablespoon Mediterranean Seasoning

1 cup whole milk

1/2 cup parsley, chopped (optional)

3 scallions, diced (optional)

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1. If using fresh corn, in a pot over medium high heat, add 4 cups water and the corn cobs. Bring to a boil. Cover and simmer for 10 minutes.

2. In a large saucepan over medium high heat add the butter, onions, potatoes, salt, pepper, and Mediterranean Seasoning. Cook until onions are soft about 7 minutes.

3. Strain the water from the corn cobs, or add in stock to the saucepan with the potato mixture. Bring to a boil, then simmer until potatoes are tender.

5. Stir in the corn and milk. Transfer 1/3 of the soup to a blender or food processor and blend until smooth. Stir blended soup back into the pot.

6. Garnish with fresh parsley and scallions. Serve hot or room temperature.

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