Here’s a “better for you” version of my Hearty Corn Chowder.

2 1/2 cup vegetable broth, divided  Old Bay seafood seasoning
1 large yellow onion, minced       other seasoning of your
3 stalks celery, minced.     choice
3 cloves garlic, minced  ½ tsp. horseradish **
3 large Irish potatoes,         2 cups sliced mushrooms
Peeled and minced.      2 cups frozen whole
1 cup low-fat buttermilk.       kernel corn
1 can low-fat cream of celery soup
1 can low-fat cream of mushroom soup

In a large, heavy dutch oven, sauté onion, celery, and garlic in 1/2 cup of broth over high heat. Add diced potatoes, buttermilk, the rest of the broth, and soups. Season to taste; add horseradish. Cover and cook over medium heat until potatoes are soft, at least 30 minutes. Mash softened potatoes with a fork or potato squasher. Add mushrooms and corn. Cook over medium for another 20 minutes. Serve with hot garlic bread.