Roasted Corn Chowder

Serves 6-8

2 tbs. yellow curry powder (good quality curry comes from an ethnic food store, not Safeway. It makes a big difference.)
2 medium potatoes, diced
1 tbs. butter
2 cups chopped onion
3-4 cloves garlic, minced
3 stalks celery, minced
1 and 1/2 tsp. salt
1 tsp. basil
1/2 tsp. thyme
3 cups corn (Trader Joe's Roasted corn from the frozen section is especially good)
4 cups milk (mix in a little half and half)
generous amount of fresh black pepper
1/2 cup diced red bell pepper

1. Cook the diced potato in boiling water until just tender. Drain well and set aside.

2. Meanwhile, melt the butter in a large pan. Add the onion, garlic, red pepper, celery, and salt. Saute over medium heat until the onion and celery are tender. Stir in the corn, and saute for another 10 minutes.

3. Add the potatoes and milk. Season to taste with black pepper and curry powder.

Recipe adapted from the Moosewood Cookbook by Angela Beason.