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Originally uploaded by paintedbooklady.

Corn Chowder

1C chopped onions
1TBS canola or other veggie oil
21/2C diced poatoes
1/2C diced celery
scant 1/2tsp dried dill
1/4tsp dried thyme
1 bay leaf
3C water or stock
1C diced red peppers
4C fresh, frozen or canned corn kernels
1TBS chopped fresh basil(optional)
2C milk
salt and ground pepper to taste

In a soup pot on medium heat, saute onions in oil for about 10 minutes, until translucent, stirring often. Add the potatoes, celery, dill, thyme, bay leaf, and water or stock. Cover and simmer gently for about 5 minutes, until the potatoes begin to soften. Add the bell peppers and corn and cook 5 minutes. Stir in basil if using. Remove and discard the bay leaf.

Ladle 2C of the soup into a blender and add milk. Whirl until smooth and return to soup pot. Add salt and pepper. Gently reheat.

This is a good soup but it is a little bland. I spice it up with a little hot sauce and cheese. It's a great base soup and you could add many things to it. Off the top of my head I'm thinking chicken or maybe green beans.

I use the basil when I have it but don't buy it just for the soup.