Creamy Sweet Corn Chowder

In large saucepan, heat vegetable oil or butter until melted. Add onion and cook, stirring, over medium-low heat until tender, about 5 minutes.

Add 2 cup corn kernels, potatoes, chicken broth and bay leaf.

Cover and cook over low heat until tender, about 15 minutes.

Remove and discard bay leaf.

Cool slightly; transfer to a food processor with metal blade and purée in batches if necessary.

Press mixture through a sieve set over the saucepan. Pour milk through the sieve.

Add remaining 1/2 cup corn to the saucepan.

Heat over low heat, stirring until warm; do not boil.