Sweet Corn and Potato Chowder

  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 1 medium sized potato, chopped
  • 2 stalks celery, sliced
  • 1 small green pepper, seeded, halved, and sliced
  • 2 tbsp. sunflower oil
  • 2 tbsp. margarine
  • 2 1/2 cups vegetable stock
  • Salt and ground black pepper
  • 1 1/4 cups milk
  • One 7-oz. can lima beans
  • One 11-oz. can corn kernels
  • Good pinch dried sage

Put the onion, garlic, potato, celery, and green pepper into a large saucepan with the oil and margarine. Heat the ingredients until sizzling, and then turn the heat down to low.

Pour in the stock season to taste, and bring to a boil.  Turn down the heat and simmer gently for about 15 minutes.

Add the milk, beans and corn, including the liquor, and the sage.  Simmer again for five minutes.  Check the seasoning again and serve hot.

  • Yields: 4 servings
  • Preparation Time: about 45 minutes

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