Clam Chowder Lightened Up

2 tbsp unsalted butter
2 tbsp flour
1 heavy white onion, chopped good
2 medium russet potatoes, peeled and cubed
3 cups 2% milk
1 cup pounds absolutely free vegetable broth
2 (10 oz) cans clams, drained, juice reserved
2 bay leaves
1 tsp thyme
2 tbsp fresh chopped parsley

Kosher salt and fresh pepper
1 cup new corn

Instructions:

In a superior pot, soften butter. add onions, and warm on lower warm until onions are translucent. add flour and stir. add milk, vegetable broth, clam juice, potatoes, bay leaf, thyme and salt & pepper to taste.
Cook on small until potatoes are delicate, around 10 minutes. Remove 50% of the soup and bay leaves and put in blender. Return to pot. add clams, corn and transform salt if necessary and cook a different 5 minutes. serve and garnish with fresh new parsley.