Corn Chowder - cooking recipe

Ingredients

6 c. water
1 medium onion, chopped
1 stalk celery, chopped
1/8 tsp. dried sage
1/2 tsp. dried oregano
pepper to taste
1 Tbsp. butter
1/4 c. green pepper, minced
1/4 c. heavy cream (optional)
6 medium potatoes
2 cloves garlic, minced
2 cubes vegetable bouillon
1/2 tsp. dried thyme
1 tsp. seasoned salt
3 to 4 c. fresh or frozen corn
1/2 c. scallions, minced

Preparation

Peel and cube potatoes.
Bring water to a boil.
Add potatoes, onion, garlic and celery.
Return water to a boil and add bouillon and seasonings.
Cover and simmer over medium heat for 15 to 20 minutes.
Cool slightly.
Remove 2 cups of potatoes from stock. Set aside.
Blend remaining chowder in blender and return to pot. Reheat over low heat.
Add corn and reserved potatoes.
Simmer, stirring, for 5 minutes.
Melt butter in a small skillet.
Add green pepper and scallions.
Saute until vegetables turn a bright green, approximately 3 minutes.
Stir into simmering chowder.
Add cream, if desired.
Add extra salt if desired, or salt individually at table.