6 c. water
6 med. all purpose potatoes, peeled and cubed
1 med. onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
2 vegetable bouillon or 1 vegetable bouillon and 1 tbsp. light miso
1/8 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. sea salt (optional)
1/2 tsp. seasoned salt or salt-free seasoning
Fresh ground pepper to taste
3 to 4 c. fresh or frozen corn
1 tbsp. butter
1/4 c. green pepper, minced
1/2 c. scallions, minced
1/4 c. heavy cream (optional)
1 tbsp. fresh dill, minced (optional)

Bring water to a boil. Add potatoes, onion, garlic and celery. Return water to a boil and add bouillon and seasonings. Cover and simmer over medium heat for 15 to 20 minutes or until potatoes are tender but not mushy. Cool slightly. Remove 2 cups of potatoes from stock and set aside. Blend remaining chowder in small increments. Reheat over low heat. Add corn and reserved potatoes. Simmer, stirring to insure that chowder does not stick, for 5 minutes. Melt butter in a small skillet. Add green pepper and scallions. Saute until vegetables turn a bright green, approximately 3 minutes. Stir into simmering chowder. Add cream and dill, if desired. Adjust seasonings. Serves 4.