Tuna Corn Chowder

• 2 1/2 cups corn kernels, fresh or frozen and thawed, divided
• 3 tablespoons butter
• 1/2 cup chopped onion
• 1/4 cup chopped green onion
• 3/4 cup chopped celery
• 2 medium potatoes, peeled and diced
• 4 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups half-and-half
• 2 cans (7 ounces each) tuna packed in vegetable oil
• 1 to 2 tablespoons chopped fresh parsley

Puree about 2 cups of the corn in a blender.

In a large stockpot or Dutch oven, melt butter. Add chopped onion and celery; saute until onion is tender. Add green onion and cook for another minute. Add pureed corn, remaining corn kernels, potatoes, chicken broth, salt, and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
Stir in half and half, tuna, and chopped parsley; cook 5 minutes longer, or until heated through.
This corn chowder with tuna serves 6.