Corn and Potato Chowder

Enjoy this rich and comforting potato and corn chowder for a cold day, and add your favorite toppings like bacon, cheese and herbs!
1 can (15.25 oz) Del Monte Whole Kernel Corn, drained
1 can (14.5 oz) Del Monte Diced New Potatoes, drained
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
2 cups low-sodium chicken or vegetable broth
1 cup milk (or half-and-half for creamier chowder)
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/4 cup chopped green onions or chives (for garnish)
Optional toppings: crumbled bacon, cheddar cheese, sour cream
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until soft. Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the Whole Kernel Corn and Diced New Potatoes. Cook for 2-3 minutes, stirring occasionally.
Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Cook for 5-7 minutes to allow the flavors to meld together. Optional for a thicker chowder, use an immersion blender to purée a portion of the soup directly in the pot. You can also transfer about half of the mixture to a blender, blend until smooth, and return it to the pot.
Stir in the milk (or half-and-half) and smoked paprika. Cook for another 3-4 minutes until heated through. Season with salt and pepper to taste.
Ladle the chowder into bowls, and garnish with chopped green onions or chives.