2 tbsp. butter or olive oil
1/2 cup chopped onions or scallions
4 cloves garlic, minced
2 tbsp. flour
2 cups water
2 chicken flavor bouillon cubes
2 cups whole kernel corn (canned-drained, fresh or frozen)
2 cups ripe peeled diced tomatoes (optional)
1/2 tsp. thyme leaves
1 cup milk
salt and pepper, to taste
1/2 cup green bell pepper
1/2 cup celery, thinly sliced
2 bay leaves

Melt butter or add olive oil to a large saucepan. Add onions, garlic and flour; cook for 1-2 minutes. Stir in water and bouillon cubes.

Heat until boiling.

Stir in corn, tomatoes, celery, pepper and thyme. Heat to boiling. Cover and simmer soup over low heat for 20 minutes. Stir in milk and salt and pepper. Heat through.

Ladle into serving bowls. Top with a thin pat of butter and sprinkle with chopped parsley.

Variation: New England Style chowder: omit tomatoes and brown onions in 1 tbsp. bacon drippings for great flavor! Even better the next day after refrigerating overnight.

Serves 4.

Submitted by: Belle