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Corn Chowder IV (P)
Source: My friend Dea
Serves: 6

6 cup water
1 stalk celery, chopped
1 tsp. sage
1/2 tsp. salt
Dash fresh ground pepper
1 tbsp. oleo
1/4 cup minced green or red pepper
1-1/2 tbsp. dill weed
6 medium potatoes, peeled and cubed
2 vegetable bouillon cubes
1 tsp. thyme
1/2 tsp. seasoned salt
1 bag frozen corn
1/2 cup green onion, minced
1/4 cup non-dairy creamer
2 cloves crushed garlic

Bring water to boil. Add potatoes, onion, garlic, and celery.

Return to boil. Add vegetable bouillon and seasonings. Cover and simmer over medium heat 15-20 minutes until potatoes are tender. Cool slightly.

Remove 2 cups potatoes; reserve. Blend remaining chowder in small ingredients until smooth.

Reheat over low heat, add corn and reserved potatoes. Simmer, stirring constantly for 5 minutes.

In small skillet, sauté pepper and onions in butter or oleo until bright green approximately 3 minutes). Stir into chowder. Add coffee rich and dill. Taste to adjust seasonings.

Posted by Gypsy/Phyllis Wilson

Nutritional Info Per Serving: N/A