Potato Corn Chowder

• 2 t olive oil
• 1 c chopped onion (about 1 small)
• 1 c thinly sliced celery (2 med stalks)
• 4 c cubed or shredded potatoes (frozen works great)
• 3 c low fat or fat free milk
• 1 c corn
• salt and pepper

1. Heat the oil in a 3 to 4 quart saucepan.
   
2. Add the onion and celery and sauté over medium heat until the vegetables soften, 7 to 8 minutes, stirring frequently.
3. Add the potatoes and milk. Cover and simmer until the potatoes are tender, about 20 minutes.
   
4. Mash some of the potatoes in the pot with a potato masher to thicken the soup if desired.
   
5. Add the corn. Cook until heated through.
   Salt and pepper to taste.
   

3 servings
5 POINTS per serving