CORN CHOWDER

1 cup chopped onions
1 tablespoon vegetable oil
2 1/2 cups diced potatoes
1/2 cup diced celery
scant 1/2 teaspoon dried dill
1/4 teaspoon dried thyme
1 bay leaf
3 cups water or vegetable stock
1 cup diced red and/ or yellow bell peppers
4 cups freshc, frozen, or canned corn kernels
1 tablespoon chopped fresh basil
2 cups milk
salt and ground black pepper to taste
fresh dill or parsley sprigs or a few fresh basil leaves
2 cloves garlic, chopped

In a soup pot, saute onions and garlic in oil for 10 minutes, stirring
often. Add the potatoes, celery, dill, thyme, bay leaf, and water or
stock. Cover and simmer until potatoes soften, then add bell peppers
and corn and cook for 5 minutes. Discard bay leaf and stir in basil.
Puree 2 cups of soul in blender and add the milk. Reheat and serve with
fresh dill or parsley sprigs.

by Natalie MacDonald
CSA Member, Arlington pick up