Makes a huge pot! (6-8 people)
1 tbsp Canola Oil
2 Large Carrots, diced
4 stalks Celery, diced
1 Large Onion, diced
1 tbsp Fresh Thyme Leaves, chopped
2 cups Frozen Corn
1 Large Potato (about 2 cup), peeled and diced into 1 cm cubes
1 liter Chicken Broth
1 tbsp Cornstarch
1 3/4 plus 1/4 cups Skim Milk
Fresh Ground Black Pepper
Grated Cheddar Cheese for garnish (optional)
In a large pot over medium high heat, heat oil and cook carrots, celery, and onion for a couple of minutes. Add 1. Heat oil in medium saucepan. Add celery, onion, and green pepper, and sauté for 2 minutes.
Add thyme, corn, potato, and chicken broth. Bring to a boil, cover, and reduce heat to medium low. Cook for about 8-10 minutes until potatoes are fork tender.
Stir in the 1 3/4 cups of skim milk. Dissolve the cornstarch in the other 1/4 cup of the skim milk, then slowly stir that into the soup. Bring to a boil so that soup thickens. Season with salt and pepper to taste. Ladle into serving bowls and garnish if desired with grated cheddar cheese.