Vegetable Bean Chowder

INGREDIENTS:
1 Tbsp olive oil
1/2 onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
2 cups water
1/2 tsp salt
2 large sweet potatoes, chopped
1 (15 oz) can cream-style corn
1 (15 oz) cannellini beans, rinsed & drained
2 cups milk
2 Tbsp cornstarch or flour

1. In a large stock pot heat oil. Add onion, celery and carrots; saute for about 8 minutes until tender. Add water and salt and bring to a boil Add sweet potatoes and bring to a second boil. Turn the heat down to a simmer and cover; cook for 20 minutes or until potatoes are tender. Stir in corn and beans. Simmer covered 10 minutes until heated through.
2. Combine milk into cornstarch or flour until smooth. Stir into soup and simmer uncovered until soup is thick.