Potato Corn Chowder Recipe

• 1 Onion (chopped)
• ¼ cup sliced Celery
• 1 tbsp Butter
• ¼ cup chopped Green Bell Pepper
• 3 medium Potatoes (coarsely chopped)
• 2 cups Vegetable Broth
• 8 oz can Cream Style Corn
• ½ cup Milk
• ¼ cup fresh Parsley (chopped)

• Heat butter in a frying pan and stir fry onion, bell pepper, and celery on medium heat until tender.
• Add potatoes and vegetable broth. Stir and bring to a boil.
• Reduce the heat, cover and cook until potatoes turn tender.
• Add corn and milk. Mix and bring to a boil on medium heat.
• Garnish with chopped parsley and serve hot.