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Corn Chowder

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Makes: 4 servings adjust



  • 6 Potatoes, cubed
  • 1 Onion, chopped
  • 2 cloves Garlic, minced
  • 1 Celery Rib, chopped
  • 2 teaspoons Vegetable Bouillon
  • 18 teaspoon Dried Ground Sage
  • 12 teaspoon Dried Thyme
  • 12 teaspoon Dried Oregano
  • 12 teaspoon Celtic Sea Salt
  • Freshly Ground Black Pepper, to taste

Step 1

Bring 6 cups water to a boil. Add vegetables. Return to boil and add bouillon and seasonings. Cover and simmer over medium heat for 15-20 minutes or until potatoes are tender but not mushy. Cool slightly.


  • 3 12 cups Fresh or Frozen Corn

Step 2

Remove 2 cups of potatoes from stock and set aside. Blend remaining chowder in small increments. Reheat over low heat. Add corn and reserved potatoes. Simmer, stirring to insure that chowder does not stick, for 5 minutes.


  • 1 tablespoon Clarified Butter
  • 14 cup Bell Pepper, minced
  • 12 cup Green Onion, minced
  • 1 tablespoon Fresh Dill, minced (optional)

Step 3

Melt butter in a small skillet. Add bell pepper and green onions. Sauté until vegetables turn a bright green, approximately 3 minutes. Stir into simmering chowder. Add dill, if desired. Serves 4.
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