Vegetarian Corn chowder (simple and yummy)

3 tbsp oil (safflower or olive or canola)
1 med sweet onion, chopped
4 lg potatoe, cubed
1 red pepper, chopped
3 celery stalks, chopped
2 garlic gloves, minced
1 cup of frozen corn
1 can of cream corn
1 liter of vegetable broth
1 tbsp paprika
1 tsp salt (taste)
1 tbsp dried herb seasoning

In saucepan over medium heat, add oil, potatoes, onions, pepper, celery, garlic and salt. Cook vegetables until tender, stirring often. Add paprika and cook an additional 1 minute.

Stir in vegetable broth, both frozen and cream corn. Bring to boil and reduce heat and simmer for 15 to 20 minutes. Add some dried herb seasoning for added flavor.

At this point you can either eat as is or what I like to do is spoon out with a sloted spoon three big serving of vegetables out of the saucepan. Use a hand blender and blend the soup in the saucepan to a nice creamy mixture, when done pour the vegetables back in the creamy soup, and voila!