Corn and Potato Chowder

This chowder is so so so good. I served with corn bread. Wow.

1 tbsp oil
1 medium onion, chopped
1 celery rib, chopped
3 medium Yukon potatoes, peeled and diced
4 cups vegetable broth
Salt and freshly ground black pepper to taste
3 cups fresh corn kernels
1 cup almond milk
1 tbsp minced green onions

In a large soup pot, heat the oil over medium heat. Add the onion and celery. cover and cook until the vegetables are softened, about 10 minutes.
Add the potatoes, broth, salt and pepper. Bring to a boil, then reduce heat to low and simmer, uncovered, until the potatoes begin to soften, about 30 minutes.
Add the corn and simmer 15  minutes longer. Puree about half the soup with an immersion blender.  Stir in the milk and taste, adjusting seasonings if necessary.
Ladle the soup into bowls, garnish with green onions and serve.