Cajun Corn Chowder

1 tablespoon olive oil
½ cup diced celery
½ cup diced red bell pepper
½ cup diced onion
3 cups milk or soy milk
2 cups diced red potato, peeled or unpeeled
½ teaspoon paprika
1/4 teaspoon thyme
¼ teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
1 pinch cayenne pepper (optional)
2 15-ounce cans cream-style corn


Heat olive oil in a large pot. Add celery, bell pepper and onion and sauté until tender, about 3 minutes. Add milk or soy milk, potato and seasonings and bring to a boil. Reduce to a simmer and cook for 10 minutes or until potato is tender. Add the corn and cook for 5 minutes.

Serves 4. Freezes well.

This is an original recipe.

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