Hearty Vegetarian Corn Chowder - cooking recipe

Ingredients

1 tablespoon butter (I used low fat margarine which is half the calories)
1 onion, finely chopped
1 stick celery, finely diced
1 medium carrot, cut lenghtways, finely sliced in half moon
1 small sweet potato, cut into 1/2 inch dice
3 corn cobs, kernels removed
1 cup green peas
1 tablespoon flour
2 cups low-fat milk
fresh ground black pepper
2 teaspoons vegeatable instant bouillon granules (or to taste)
Tabasco sauce
1 teaspoon mixed Italian herbs

Preparation

Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.