Corn Chowder

• 2 tbsp olive oil
• 1 onion, chopped
• 2 cups chopped celery
• 3 potatoes, diced
• 14 oz can corn
• 3 cups chicken stock
• 1 cup milk

Heat olive oil in a large stock pot over medium heat. Sauté onion and celery until softened. Add potatoes and corn, then barely cover with stock. Cook until until potatoes are softened, roughly 15 minutes. Add milk and heat until simmering. Before serving, blend with an immersion blender, leaving some texture.