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Lynn's Tuna Chowder

2 1/2 cups corn kernels, fresh or frozen and thawed, divided 
3 tablespoons butter 
1/2 cup chopped onion 
1/4 cup chopped green onion 
3/4 cup chopped celery 
2 medium potatoes, peeled and diced 
4 cups chicken broth 
1 teaspoon salt 
1/4 teaspoon ground black pepper 
2 cups half-and-half 
2 cans (7 ounces each) tuna packed in vegetable oil 
1 to 2 tablespoons chopped fresh parsley 
Puree about 2 cups of the corn in a blender. 
In a large stockpot or Dutch oven, melt butter. Add chopped onion and celery; saute until onion is tender. Add green onion and cook for another minute. Add pureed corn, remaining corn kernels, potatoes, chicken broth, salt, and pepper. Bring to a boil; reduce heat, cover, and simmer for 15 minutes, or until potatoes are tender.
Stir in half and half, tuna, and chopped parsley; cook 5 minutes longer, or until heated through.
This corn chowder with tuna serves 6

No matter what you do, no matter how stupid, dumb or damaging you judge it to be, there is a lesson to be learned from it. No matter what happens to you, no matter how unfair, inequitable or wrong, there's something you can take from the situation and use for your advancement.

- Peter McWilliams