Country Corn Chowder

• 6 c. water
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 vegetable bouillon cubes
• 1/2 tsp. dried thyme
• 1/2 tsp. sea salt (optional)
• fresh ground pepper
• 1 Tbsp. butter
• 1/2 c. scallions, minced
• 1/4 c. heavy cream (optional)
• 6 medium potatoes, peeled and cubed
• 1 stalk celery, chopped
• 1/8 tsp. dried sage
• 1/2 tsp. dried oregano
• 1/2 tsp. seasoned salt
• 3 to 4 c. fresh or frozen corn
• 1/4 c. green pepper, minced
• 1 Tbsp. fresh dill, minced

1. Bring water to a boil.
2. Add potatoes, onion, garlic and celery.
3. Return water to a boil and add bouillon and seasonings. Cover and simmer over medium heat for 15 to 20 minutes or until potatoes are tender, but not mushy.
4. Cool slightly.
5. Remove 2 cups of potatoes from stock and set aside.
6. Blend remaining chowder in small increments.
7. Reheat over low heat.
8. Add corn and reserved potatoes.
9. Simmer, stirring to insure that chowder does not stick for 5 minutes.

water, onion, garlic, vegetable bouillon cubes, thyme, salt, fresh ground pepper, butter, scallions, heavy cream, potatoes, celery, sage, oregano, salt, corn, green pepper, fresh dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=707899 (may not work)