Corn and Potato Chowder

By phowley

Ingredients

• 1 onion, chopped
• 1 garlic clove, crushed
• 1 medium potato, chopped
• 2 celery stalks, sliced
• 1 small green bell pepper, seeded, halved, and sliced
• 2 tbsp sunflower oil
• 2 tbsp butter
• 2 1/2 c stock or water
• salt and fresh ground pepper
• 1 1/4 c milk
• 1 can (7 oz) lima beans
• 1 can (11 oz) corn kernels
• good pinch of dried sage

Preparation

Step 1

Put onion, garlic, potato, celery, and green pepper into a large saucepan with oil and butter.
Heat the ingredients until sizzling.
Turn heat down to low.
Cover and sweat the vegetables gently for 10 minutes, shaking the pan occasionally.
Pour in the stock, season to taste, and bring to a boil.
Turn down the heat, cover, and simmer gently for about 15 minutes.
Add the milk, beans and corn (including their liquids), and sage.
Simmer for another 5 minutes.
Check the seasoning and serve hot.