Creamy Potato & Corn Chowder with Garlic Parmesan Croutons

Today was a soup-and-salad kinda day around here. Gotta love soup in the winter! Okay so here is my recipe for Creamy Potato & Corn Chowder that I think I have finally perfected:

3 1/2 lbs. peeled/cut potatoes          1/2 bag frozen corn
3 celery stalks - minced                  1/4 cup Parmesan cheese
2 carrot sticks - minced                  6 cups milk
1 onion - minced                           1 1/2 cups heavy cream
1 stick butter                                1 tsp parsley flakes
1/2 tsp garlic pwd                          3/4 tsp dill
4 hard-boiled eggs                         salt/pepper to taste
1 pouch instant potato dry mix
(I use Betty Crocker's Classic Butter, but the Four cheese would be great too.)

Boil your potatoes for about 15 minutes. Drain and set aside.
Saute onions, celery, carrots, and corn in your butter.
Next, pour in your milk, heavy cream, and Parmesan cheese.
Add in your spices and bring to a boil. Once boiling, reduce to a simmer and add in both the boiled potatoes and instant potatoes. Go ahead and mix in your sliced hard-boiled eggs as well.
Simmer this all for around 45 minutes or so, but be sure to stir often.

I topped of this soup with cheddar cheese and  garlic-parmesan croutons made by me. I'm telling you, this chowder was freakin' awesome!! Plus the kids ate it, so I know I did good :) Enjoy!

Ash