Recipe for Corn and Pepper Chowder 
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Yield:
1
Ingredients:
Amount Ingredient
1/2 cup fresh corn or frozen
5 cup vegetable broth
(I use 3 cups made from Vogue Instant Vege Base AND 2 cups broth from Vegex) bouillon cubes)
1 cup chopped onions
1 tsp olive oil
1 cup red bell pepper diced
1 cup red potatoes diced
2 x carrots diced
2 stalk celery diced
1/4 cup whole wheat flour pastry
2 tbl green chiles chopped
1/2 tsp ground black pepper
1/4 tsp ground red pepper
1 tbl paprika
1 tbl herbal salt substitute
Instructions:
Instructions: With a salad and crusty whole wheat bread, this makes a nutritious and filling meal.

Saute the onions in oil over medium heat for 10 minutes, stirring frequently to prevent browning. Add the red peppers, potatoes, carrots and celery. Cook for 10 min. stirring occasionally.

9Add the flour and cook for 2 min., stirring frequently. Add the reserved stock and bring to a boil. Cover, reduce the heat to medium and cook for 10 minutes. Add the corn and cook an additional 10 minutes until potatoes are very tender.

Let the soup cool somewhat and puree. Then add chilies, black pepper, ground red pepper, paprika and salt substitute. Heat through and garnish with chives.

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