6 c. water
1 stalk celery, chopped
1 tsp. sage
1/2 tsp. salt
Dash fresh ground pepper
1 tbsp. butter
1/4 c. minced green or red pepper
1 1/2 tbsp. dillweed
6 med. potatoes, peeled & cubed
2 vegetable bouillon cubes
1 tsp. thyme
1/2 tsp. seasoned salt
1 bag frozen corn
1/2 c. green onion, minced
1/4 c. coffee rich
2 cloves crushed garlic

Bring water to boil. Add potatoes, onion, garlic and celery. Return to boil. Add vegetable bouillon and seasonings. Cover and simmer over medium heat 15-20 minutes until potatoes are tender. Cool slightly. Remove 2 cups potatoes; reserve. Blend remaining chowder in small ingredients until smooth. Reheat over low heat, add corn and reserved potatoes. Simmer, stirring constantly for 5 minutes.

In small skillet, saute pepper and onions in butter until bright green (approximately 3 minutes). Stir into chowder. Add coffee rich and dill. Taste to adjust seasonings.