Moran+Potato-Corn+Chowder

While rummaging around in the kitchen today, it made sense to use up everything I could find still left in the pantry and fridge. The juncos had made short work of leftovers- fighting off the crows and the lone cardinal hanging out in snow-covered lilacs near my backporch. I love my cast iron soup pot so dug under the cabinet through the clutter of pans and corningware until it surfaced and I was ready for a little soup innovation work.

2 large baking potatoes- mostly peeled and cubed 2 medium red potatoes -somewhat peeled and cubed 6 tiny yukon gold potatoes- not peeled but halved 1 can low sodium chicken broth 1 cup water 1 can creamed corn 1 medium onion chopped 1/2 red bell pepper chopped 1 cup of carrots chopped abt a tbs of rosemary- not ground abt a tbs of celery seeds a couple pinches of pepper 1/4 stick of butter 2 cups of some form of milk- I used some cream mixed w/ skim

on low heat, saute the peppers, onion, carrots and spices in the butter until the onions are brown (10 minutes). Add water, broth, potatoes and cook until tender over low heat- abt an hour. Add creamed corn and milk. Cook for another 15 minutes simmering gently and stirring occasionally. Remove from stove and pour into bowls.

serve along with WARM BEER BREAD

grease a bread pan. Preheat oven to 400 degrees F. mix ingredients together and place in pan. Bake for approx. 45-55 minutes or until brown on top. Serve warm with butter- and soup! 2 and 3/4 cup all purpose flour 2 tbs sugar 1 room temp regular beer