| 1. Add ½ cup of corn and ¼ cup broth to blender or food processor. Blend until smooth. Set aside.
2. Add potatoes, onion and celery to non-stick pan.
3. Cook vegetables over medium heat until soft.
4. Stir in remaining broth and bring to a boil.
5. Reduce heat to low. Cover and simmer 8-10 minutes.
6. Mash potatoes with wooden spoon.
7. Stir small amount of milk and cornstarch together to dissolve cornstarch. Add cornstarch mixture to chowder.
8. Add remaining milk and corn to chowder.
9. Add blended corn broth mixture to chowder.
10. Cook and stir until chowder thickens, but do not boil.
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