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 ==
# 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.
Category:Gluten-free Recipes
Category:Potato Recipes
Category:Shallot Recipes
Category:Thyme Recipes
Category:Vegetable stock and broth Recipes
Category:Vegetarian Recipes