CORN AND POTATO CHOWDER
1 small onion, diced
2 stalks celery, diced
1/2 red bell pepper , diced
1/2 green bell pepper, diced
1/2 cup carrot, diced or shredded
1 clove garlic, minced
2 Idaho peeled potatoes, 1/2" diced
2 (14.5 oz) cans Chicken Broth
2 cups frozen corn
1 quart milk
1/2 cup margarine
1/2 cup flour
1 tsp. Nature's Seasoning
1-2 dashes Tabasco
1 tsp. sage
1/4 tsp. dry mustard
salt and pepper to taste
Melt the butter in a saucepan and saute all the veggies (EXCEPT the corn, potatoes, and carrots), until the onions are translucent.
Sprinkle the flour over the sauteed veggies and continue cooking for one minute, stirring constantly.
Slowly add the chicken broth and the milk, stirring constantly.
Add all the seasonings, and the corn, potatoes, and carrots
Simmer gently for about 30 minutes, stirring often, until potatoes are tender when pricked with fork
Add salt and pepper to taste if needed