PHOENIX — Green Chile Corn and Potato Chowder

2 Tablespoons olive oil

1 medium onion, diced

1/2 teaspoon dry parley and basil

1/4 teaspoon dry oregano

2 cloves garlic, minced

4 ears corn, remove kernels from raw corn cobs and "milk" the cobs, set aside, about 4 cups, divided

2 pounds gold potatoes, 1/2" diced, divided

4 cups Veggie Stock - recipe follows

2 teaspoons sea salt

1/2 teaspoon black pepper

1 Tablespoon granulated garlic

1 Tablespoon granulated onion

1 bay leaf

2 cups diced green chiles, dividend

Cook soup - heat olive oil and sauté onion, add dry herbs and cook 3 minutes, add garlic, cook 1 minute, add 2 cups corn, corn milk and 1 cup green chiles, cook and stir 3 minutes, add 1 pound of the potatoes, stirring constantly, add veggie broth, turn heat to high, bring broth to a boil, reduce heat and simmer till potatoes are super soft and falling apart. Season with salt, pepper, granulated garlic and granulated onion. When potatoes are ready puree the entire pot with large blender. Return to stove, add bay leaf, remaining pound of diced potatoes, 2 cups corn, and 1 cup green chiles, cook 20-30 minutes or till diced potatoes are cooked. Remove from heat, cool. Fridge overnight. Portion and freeze. Heat and Serve as needed.

Veggie Stock -

1 onion, quartered

3 carrots, chopped

4 large celery stalks, use entire stalk, chopped

Scraped and milked corn cobs

In 8 quart stock pot, place rough chopped onion, carrots, celery stalks, and milked corn cobs, add water to cover, bring to a boil, lower heat to low and simmer 1 hour turn off heat and set aside until needed. Refrigerate or freeze remaining stock for another use.