Corn and Cilantro Chowder

Corn and Cillantro Chowder (no cream)
* recipe adapted from summer harvest chowder recipe in Rebar Modern Food Cookbook
* photo from unknown source

Ingredients:

• 8 cups vegetable stock
• 2 tbsp olive oil or butter
• 1 medium onion, diced
• 2 tsp salt
• 6 garlic cloves, minced
• 1/2 tsp pepper
• 1 tsp dried oregano
• 4 small red potatoes, diced
• 3 jalapeno peppers, diced (optional)
• 2 red peppers, diced
• 4 cups corn fresh or frozen (about 3 cans of corn)
• 3 ripe tomatoes, seeded and diced
• 1/2 cup chopped cilantro
• fresh lime juice to taste
• 1/2 cup chopped basil or 3 tbsp of pesto

* optional - top with bacon bits

Directions:

1. Heat olive oil or butter in a soup pot and saute onion with 1 tsp salt, until soft and golden. Add garlic,cracked pepper, oregano and half of the basil; saute 5 minutes. Stir in potatoes, jalapenos, red pepper, corn and remaining salt. Saute briefly, then add stock to cover and bring to a boil. Reduce heat and simmer until the potatoes are tender.
2. Add tomatoes, remaining basil and cilantro. Heat through, season to taste and serve.