Chunky Vegetable Chowder

5 ears fresh corn

12oz. ruby fingerling potatoes

2t Penzeys Southwest Seasoning

½-1t fresh ground Himalayan pink salt

Steam-cook the corn, strain and save the water for the soup. Cut kernels off the cob, into a medium glass bowl. Put the cobs back in the water. Simmer 5 minutes to pull out the natural starch. Scrub then cut the potatoes into small pieces. Add them to the bowl, toss with the corn and seasonings.

1-1½c chopped carrot

1-1½c chopped celery

1T sunflower-coconut oil

2 lg. garlic cloves - minced

1 med. sweet onion - chopped

1 med. variegated sweet pepper - chopped

1 14.5oz can petite diced tomatoes
2c cooked black beans

1-2t sugar

*½-1c half and half - optional

Put the celery and carrot in a 4-5 quart pot with the oil. Sauté and stir on low-medium heat for 10-15 minutes, add a little of the strained corn water if needed. Add the next three minced, chopped vegetables and a little more corn water. Simmer, covered another 10 minutes. Next add the corn, potatoes, rest of the corn water, tomatoes and sugar. Simmer on low another 20-30 minutes.

*Stir in the half and half just before serving. . .Lin