Sweet Corn and Potato Chowder

1 onion, chopped

1 garlic clove, crushed

1 medium size potato chopped

2 sticks of celery, sliced

1 small green pepper (seeded & sliced)

2 Tbsp sunflower oil

2 Tbsp butter

2 ½ cup veggie stock or water

salt and pepper

1¼ cup milk

1- 7 oz can butter beans

1- 11 oz. sweet corn kernels

good sized pinch of sage

Put onion, garlic, potato, celery and green pepper into large sauce pan with oil and butter.

 Heat the ingredients until sizzling, then turn heat down low.

Cover and sweat veggies for 10 minutes.

Pour stock in; season to taste and bring to boil.

Cover and simmer for 15 minutes.

Add milk, beans and corn, include liquids and sage.

 Simmer 5 minutes. Serve hot. Serves 4

From the kitchen of

Bev Frisbys’ daughter, Lerae