3 c. corn kernels (fresh or frozen)
2 c. low sodium chicken stock, defatted
1 celery stalk, finely chopped
1 onion, finely chopped
1 carrot, peeled & finely chopped
1 potato, peeled & diced
1 red bell pepper, seeded & finely chopped
4 cloves garlic, finely chopped
4 oz. can green chilies, rinsed & chopped
2 tbsp. natural rice vinegar
1/4 tsp. white pepper
4 tbsp. potato starch (or instant mashed potato flakes)

In a blender, puree 1 1/2 cups corn kernels and 1 cup chicken stock until smooth. Transfer to a large saucepan and add remaining corn and chicken stock, celery, onion, carrot, potato, pepper and garlic. Bring to a boil. Cover and simmer for 20 minutes.

Add chilies, vinegar and pepper, and simmer another 20 minutes.