This by the way, is the pantry-friendly version because it uses canned corn and evaporated milk. Fresh or frozen corn would also be good.
Four potatoes cut into bite-sized cubes
2 cups chicken broth or the equivalent of water and boullion
1/2 Tbsp dried onion
1/4 tsp dried dill
1 15-oz can of corn (about a cup and a half of frozen or fresh kernels)
1 12-oz can evaporated milk
1 heaping Tbsp cornstarch
salt and freshly ground pepper, to taste
Suggested toppings: cheese, bacon bits, green onion
In a large saucepan, combine cubed potatoes, broth and onion and bring to a boil. Lower heat to medium low and simmer about ten minutes or until potatoes are tender. Open can of corn and pour off half of the liquid. Pour the corn and remaining liquid into a blender or food processor and pulse a few times until about half the corn is chopped up and the liquid has a creamy look to it. (Skip this step with frozen. With fresh, cut it off the cob and use the back of a knife to scrape some of the cob's juice in with the kernels.) Add corn to soup and simmer until corn is heated through.
Add the dill and all but about 1/4 cup of milk to the soup. Pour the 1/4 cup into a small bowl and mix with cornstarch until lump-free. When the soup begins to steam, add the milk-cornstarch mixture and stir until the soup thickens. If not thick enough for your liking, repeat process with another tablespoon of cornstarch combined with 1/4 cup milk. Add two or three turns of a pepper grinder, but taste before adding salt.
Serve with suggested toppings or others of your choice.