Hearty vegetable chowder 1/7/10

1 can of whole peeled potatoes, chopped

1 can of whole kernel corn

3 carrots, chopped

1 onion, diced

1 bulb of celery, diced

4 cups of milk

1/2 cup of corn starch

1 teaspoon of Tabasco sauce

1 teaspoon of Worchestershire sauce

(to taste) salt and pepper

3 tablespoons of olive oil

Saute onion, celery and carrots in olive oil until tender. Add potatoes and corn; cook until warm. Add milk and bring to a boil.

Mix corn starch with 1/2 cup of water. Whisk into soup and stir until soup begins to thicken. Add salt and pepper as needed.

Recipe serves 6.