Corn Chowder

4 T. Olive oil
4 cups sweet onion such as Vidalia, cut into ¼ inch dice
4 large carrots, cut into ¼ inch dice
2 celery ribs, cut into ¼ inch dice
2 red bell peppers, cut into ¼ inch dice
1 lb of yellow flesh potatoes, such a Yukon Gold, peeled and cut into ¼ inch dice
1 lb of sweet potato, peeled and cut into ¼ inch dice
10 cups vegetable broth
4 fresh thyme sprigs, leaves minced
12 ears of corn, shucked and corn cut from the cob
1 ½ cups milk
1 ½ cups light cream
2 t Sea Salt
2 t Pepper

Garnish
Cherry tomatoes, diced
Chives, finely chopped

Preparation:
Heat olive oil in a large soup pot.   Add chopped onion.  Sauté.
Add chopped carrots, celery and red bell pepper.
Sauté all until soft, about 10 minutes.
Add all potatoes, broth and thyme.  Simmer, covered for about 20 minutes.
Add corn, milk and cream.  Simmer, uncovered for 10 minutes.
Add salt and pepper.
Dice cherry tomatoes and chives for garnish.
Serve soup with garnish.

Serves 16 as a hearty lunch

** One soup pot will be dairy free and wheat free to accommodate any allergies.  Questions…email Denise Martabano at dmartabano@klschools.org