Vegetarian Potato-Corn Chowder

Here's a simple vegetarian chowder that's an original of mine, and it's always a hit whenever I serve it. This goes great with home-made rolls (or any bread, really). Add a side salad if desired, but this comforting soup is a meal in itself. You can also add bacon, chicken or ground beef if that's your thing, but I enjoy the purity of the vegetables. Here's the recipe... dig in!

POTATO-CORN CHOWDER (vegetarian)

2 tablespoons olive oil
2 tablespoons butter
1 medium yellow onion, diced
4 large stalks celery, diced
1 large carrot, diced
6 medium red-skinned potatoes, diced
2 cloves garlic, minced

1 teaspoon salt

½ teaspoon ground pepper6 cups vegetable broth
1 can (15 ounces) corn, drained (or use fresh corn if in season)
¼ to ½ cup dehydrated potato flakes
½ cup sour cream or greek yogurt 

Heat olive oil and butter in a large heavy-bottomed soup pot. Add onion, celery, carrot, potatoes, garlic, salt & pepper. Cook and stir for three to five minutes. Add broth; stir, cover and simmer until vegetables are tender (approximately 15 to 20 minutes). Add corn. Stir in potato flakes to thicken soup as desired. Finish with sour cream or yogurt; adjust seasoning and serve warm.