• 1 Tbsp canola oil
• 1 med onion - chopped
• 2 med potatoes - peeled and diced
• salt & ground pepper
• 2 tomatoes - chopped
• 2-3 cup frozen corn
• 1 cup milk
• 1/2 cup chopped parsley

1. Heat oil in a stockpot over medium heat and stir in onions and potatoes. season with salt and pepper and saute about 5 min. add tomatoes and cook 1-2 min.
2. Add 4 cups water and bring to boil, cook until potatoes are tender, about 10 min.
3. Add corn kernels and milk, heat through, adjust seasoning as required, garnish with parsley and serve

Serves: 4       Total Cook Time: 30 min.
Source: NYT Basic Corn Chowder