Boil the potatoes and keep them aside.

Steam the sweet corn and keep aside.

Heat oil in a wok.

Add the chopped celery and saute until light tender and cooked, sprinkling some salt and covering the pan to cook faster.

Add all the ingredients into the blender and make a smooth puree.

Pour the soup into the saucepan.

Check the salt and pepper and adjust to your taste.

Adjust consistency with more water or milk.

Warm the Corn Chowder Soup before serving.

Serve with toasted bread or a bread roll, especially during cold winter.