Spicy Corn Chowder

When it comes to potato soup or chowder, they all have the same beginning but add in your favorite spices and ingredients and you have a hearty and delicious meal.
6 medium potatoes (I used Red Yukon potatoes)
1/2 tbsp of dill
1 clove of garlic minced
1/4 of a medium onion chopped or diced
1 can of fat free evaporated milk
2 cups of corn niblets
1/2 tbsp of onion powder
1/2 tbsp of garlic powder
1/2 tbsp of celery salt
1/2-1tsp of Chipotle powder
3 tbsp of Olive Oil - 2 tbsp to coat potatoes; 1 tbsp to fry corn
Sea Salt
1 32oz of Reduced Sodium Chicken Broth
2 tbsp of corn starch
1/2-1 can of fat free Cream of Celery

Preheat oven to 425. Peel and cube the six potatoes, toss in the olive oil, minced garlic, and Sea Salt, then place on a foiled-lined cookie sheet. Bake for 25min.

In a frying pan, coat with olive oil and heat up. Add in corn niblets and the chopped onion. Cook until onions are tender add in 1tsp of the dill and coat the corn. Place on paper towels to remove the oil.

In a pot, bring the chicken broth and Cream of Celery to a boil. In a measuring cup, combine the can of evaporated milk and corn starch to make a slurry. Pour the slurry into the boiling broth and stir. Add in the fried corn and onion mixture, reduce heat to medium. Start putting in the spices and continue stirring, slowly start adding in the potatoes and reduce to a simmer. Stirring occasionally, let simmer for 25-30 min. You can add in grilled or baked chicken, shrimp, or clams; or remove the corn and have a hearty baked potato soup which can be topped with sour cream, shredded cheese, and bacon bits. Make it your own. Bon appétit.