potato and corn chowder Recipe

Ingredients 2 stick celery sliced (reserve some chopped leaves for garnish)
1 clove garlic
1 onion
1 tbl spn olive oil
6 fist sized potatoes cut into cubes
1 tin corn niblets or 3 fresh cobs
1 vege stock cubes
2 tsp celery seeds
fist full of chopped parsley (chopped)
sprig of thyme
salt & cracked pepper to taste
Instructions Sautee celery, onion and garlic in the olive oil for a few minutes until onion transparent. Add potatoes and celery seeds, sautee a minute or 2 longer.
(You may want to add a knob of butter or vegan margarine at this point for a richer flavour). Add corn, vege stock cube, parsley, thyme salt and pepper and enough water to cover ingredients. Don’t add too much water. Simmer for around 30 minutes. Reserve a cup or 2 of the cooked diced potatoes then puree the rest. Return reserved potatoes to the pot. Served with sour dough toast. Yum!