Corn Chowder

My Mother-in-law made me this delightful soup for Mother's Day. It is hearty and nourishing in addition to being delicious. She adapted the recipe from Living Without Magazine. Don't let the long ingredient list deceive you -- half of it is herbs!

• 2 onions, chopped
• 1 1/2 cups celery, chopped
• 3 cups chicken stock (vegetable stock for vegan soup)
• 3 1/2 cups water
  
• 6 large potatoes, peeled and chopped
• 4 cups corn kernels (frozen or fresh off the cob)
• 1 tsp dried marjoram
• 2/3 tsp dried thyme
• 2/3 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp dried rosemary
• 1 cup rice milk

1. In a soup pot, saute onions and celery over low heat until golden.
2. Add stock, water, potatoes and corn. Cover and cook over medium heat 30 minutes.
3. Measure one cup of soup into a food processor. Add herbs and puree. Put back into soup along with rice milk.
4. Cook until hot, 5-8 minutes.