Gluten-free Corn and Potato Chowder

Description
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Ingredients

 * 4 cups potatoes peeled and chopped
 * 1-1/2 cups celery chopped
 * 2-1/2 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
 * 1-1/2 teaspoon paprika
 * 1 teaspoon sea salt
 * 1 teaspoon dill
 * 1 teaspoon thyme
 * Dash cayenne pepper
 * 2-1/2 cups water or vegetable stock

Directions

 * Steam the green onions and celery until tender.

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.

Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created.

Simmer everything on medium heat for 15–25 minutes until the bite is off the onions and the flavors mingle.

Serve hot with bread, crackers, or other accompaniments. Keeps 3–6 days refrigerated.

Yields 6 servings.