Potato Corn Chowder

2t butter
1/4c sliced green onions
2 1/2 cups soymilk (gluten free, if applicable)
2 medium-small red potatoes, peeled, cubed
1 medium parsnip, peeled, cubed
1/2t salt
1/8t pepper
3/4c frozen corn kernels
1/2t sesame oil

Melt butter in heavy medium saucepan over medium-low heat.

Add green onions and cook 3 to 4 minutes or until softened.

Add soymilk, potatoes, parsnip, slt and pepper. Bring just to a boil.

Reduce heat to low and simmer 15 to 20 minutes or until potatoes and parsnip are tender. Remove from heat.

Blend slightly with a stick blender or carefully remove about 1 1/2 c of the mixture and blend in a conventional blender and return to pan.

Add corn and allow to cook an additional 5 minutes.

Stir in sesame oil.

Garnish with additional green onions, if desired.

adapted from a recipe by Mary Evans, Cooking Pleasures