Fennel Chowder

This chowder has a delightful, almost buttery taste.

Ingredients:

• 3 medium onions, finely chopped
• 4 - 6 cloves garlic, minced
• 2 tablespoons olive oil
• 5 medium potatoes, diced
• 1 1/2 cups fresh (about 2 cobs) or frozen corn
• 1/2 cup red and/or green bell peppers, finely chopped
• 1 large bulb fennel, diced (mince green leafy part and reserve)
• 6 cups vegetable stock or water
• 2 tbsp dill
• 2 tbsp parsley
• 1/2 tsp thyme
• salt and pepper to taste
• 2 tbsp light miso

In a large soup pot, sauté onions and garlic in oil until tender.

Add the water/stock, spices, potatoes and corn. If desired, remove about 4 cups of this mixture and purée in a blender or food processor, then return to pot. Add peppers and fennel, bring to a boil and simmer about 20 minutes or until potatoes and fennel are tender.

Remove from heat and stir in miso and minced fennel greens.