Potato-Corn Chowder With Toasted Sesame Oil

From Cooking Pleasures Magazine. So very good.

• Ready In: 1 hr 5 mins
• Serves: 2

Ingredients

• 2  teaspoons butter
• 1⁄4 cup  sliced green onion, plus
• 1  tablespoon  sliced green onion, divided
• 2 1⁄2 cups  whole milk, divided
• 2  medium  red potatoes, peeled, and cubed
• 1  medium parsnip, peeled, cubed
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground pepper
• 3⁄4 cup frozen corn kernels
• 1⁄2 teaspoon  dark sesame oil

Directions

1. Melt butter in heavy medium saucepan over medium-low heat.
2. Add 1/4 cup of the green onions; cook 3 to 4 minutes or until softened.
3. Add 2 cups of the milk, potatoes, parsnip, salt and pepper; bring just to a boil.
4. Reduce heat to low; simmer 15 to 20 minutes or until potatoes and parsnips are tender; remove from heat.
5. Ladle about 1 cup of the mixture into blender.
6. Add remaining 1/2 cup milk; blend until smooth.
7. Return to saucepan; add corn.
8. Simmer over medium-low heat 5 minutes.
9. Stir in sesame oil.
10. Garnish with remaining 1 tablespoon green onions.