Corn Chowder

• 3 c. water
• 3 medium potatoes
• 1/2 medium onion, chopped
• 1 clove garlic, minced
• 1/2 stalk celery, chopped
• 1 vegetable bouillon
• 1/16 tsp. sage
• 1/4 tsp. thyme
• 1/4 tsp. oregano
• 1/4 tsp. salt-free seasoning
• pepper to taste
• 2 c. corn
• 1 Tbsp. butter
• 1/8 c. green pepper, minced
• 1/4 c. scallions, minced

1. Bring water to boil.
2. Add potatoes, onion, garlic and celery. Return water to boil and add bouillon and seasonings.
3. Cover and simmer for 15 to 20 minutes.
4. Cool slightly.
5. Remove 2 cups potatoes from stock and set aside.
6. Blend remaining chowder. Reheat over low heat.
7. Add corn and reserve potatoes.
8. Simmer, stirring for 5 minutes.
9. Melt butter in small skillet.
10. Add green pepper and scallions.
11. Saute approximately 3 minutes.
12. Stir into chowder.

water, potatoes, onion, clove garlic, celery, vegetable bouillon, sage, thyme, oregano, salt, pepper, corn, butter, green pepper, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=993453 (may not work)