3 small-medium (red, yukon, yellow) potatoes, rinsed and chopped
4 cups of veggie stock
1-2 14 oz cans of sweet corn, roasted or 1-2 cups of frozen roasted corn from TJs or 4 ears of corn on the cob, grilled/roasted and cut from the cob
1/2 cup soy or other milk of your choice
3/4 cup grape tomatoes, roasted
3-4 leaves of fresh basil, chopped
salt and pepper
Heat the olive oil in a large sauce pan and saute the onion and celery for about 5 minutes or until soft.
Add the veggie stock and potatoes and bring to a boil. Simmer on med-low heat with top on for about 20 minutes (or until potatoes are soft).
Meanwhile, if you are using corn from a can or corn on the cob, pre-heat oven to broil, spread corn on a baking sheet or lie cobs out, and roast corn until browned or you hear it popping (about 10 minutes depending on your oven).
Add corn to the soup and add salt and pepper to taste and simmer for another 10-15 minutes.
Next, pour about 1-2 cups of the soup in a magic bullet, blender or food processor, and gently puree. Add puree back to sauce pan with the rest of the soup and blend. Add milk and blend. (By the way, this step can be done any way you prefer. Some do not like to puree their soup at all, while others like to puree the whole thing. I like it partly-pureed, to create a creamy base, while still maintaining some texture and chunkiness to the chowder).
Next, place the tomatoes on a baking sheet and roast for about 5 minutes. Tomatoes take much less time to roast than corn, so just be sure to watch them because they can overcook very easy.
Add the tomatoes and basil, salt and pepper to taste. I think the soup is best when it has sat for an hour or two before (reheating) and serving.