Gluten-free Corn and Potato Chowder

Description
Yields 6 servings.

Ingredients

 * 4 cups potatoes peeled and chopped
 * 1½ cups celery chopped
 * 2½ cups green onions chopped
 * 2 to 3 tablespoons olive oil
 * two vegetable bouillon cubes
 * 3 to 4 teaspoons tamari soy sauce
 * 3 to 4 teaspoons parsley
 * 1 to 2 teaspoons honey
 * 1½ teaspoon paprika
 * 1 teaspoon sea salt
 * 1 teaspoon dill
 * 1 teaspoon thyme
 * dash cayenne pepper
 * 2½ cups water or vegetable stock

Directions

 * 1) Steam the green onions and celery until tender.
 * 2) In a large frying pan, saute the green onion in oil for one to two minutes, then add all the seasonings and saute one more minute.
 * 3) Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created.
 * 4) Simmer everything on medium heat for 15–25 minutes until the bite is off the onions and the flavors mingle.
 * 5) Serve hot with bread, crackers, or other accompaniments.
 * 6) Keeps 3–6 days refrigerated.