Yummy Corn Chowder

This recipe is adapted from Mollie Katzen's Recipes: Soups. The recipe called for fresh corn, but that is not going to be in the stores until well into Summer. So, I used frozen corn instead.

1 large sized baking potato, peeled and cubed
2 1/2 cups water
1 tablespoons butter
1 small yellow onion, diced
1 teaspoon sea salt
1 medium celery stalk, minced
1 lb frozen corn, thawed
1/4 teaspoon thyme
1/2 teaspoon basil
fresh ground pepper to taste
1 cup milk (low fat or soy milk will work)

1. Bring the potato to a boil in the 2 1/2 cups of water. Lower the heat to a simmer and cook until the potato is tender, but not mushy. Start checking at 10 minutes.
2. Meanwhile, melt the butter in a soup pan over medium high heat. Add the onion and sea salt and cook, stirring frequently until the onion is tender, about 5 minutes. Add the celery and keep cooking for another 5 minutes. Add the cooked potato along with its cooking water, the corn, thyme, basil and fresh ground pepper. Reduce heat and allow to cook for an additional 5 minutes.
3. Use a blender to puree half the solids and some of the soup liquid. Return the puree to the soup and let rest until almost time to serve.
4. Add the milk to the soup about 10 minutes before you serve it. Heat the soup over a very low each before service. But DO NOT allow it to come to a boil .
5. Serve warm and enjoy.