6 c. water
6 med. potatoes, peeled & cubed
1 med. onion, chopped
2 cloves garlic, minced
1 stalk celery, chopped
2 chicken or vegetable bouillon cubes
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. salt
Black pepper to taste
3-4 c. fresh or frozen corn
1 tbsp. butter
1/4 c. green pepper, diced
1/2 c. green onions, sliced
1/4 c. heavy cream (opt.)
1 tbsp. fresh dill, minced (opt.)

Bring water to a boil; add potatoes, onions, garlic and celery. Return water to a boil and add bouillon and seasonings. Cover and simmer over medium heat 15 to 20 minutes or until potatoes are tender.

Add corn, reheat over low heat for 5 minutes. Meanwhile, melt butter in small skillet. Add green pepper and green onions; saute until they turn a bright green, about 3 minutes. Stir into simmering chowder.

Add dill, if desired. Adjust seasonings. Total cooking time is 35 minutes. Serves 6 to 8.