The days are getting shorter and the night's are getting longer as wintery weather sets in.  As such we would love to share with you a warming soup recipe from the book - The Waldorf School Book of Soups.

Gloria's Corn Chowder

5 cups water

2 onions, chopped

2 celery stalks, chopped

1 carrot, finely diced

2 or 3 large potatoes, diced

1 bay leaf

2 cups milk

Approx 1-1.5 cups corn kernels (fresh or frozen)

sea salt and pepper to taste

parsley, finely chopped

paprika (as garnish)

Saute onions in a little olive oil.  Add water, celery, carrot, potatoes, and bay leaf.  Bring to a boil, then simmer for about 20 minutes.

Add corn, salt and pepper and simmer for another 5 minutes.

Remove bay leaf.

Add milk.  Put about a third of the soup in a blender just long enough to form a creamy texture.  Return the blended soup to the pan and stir well.  Reheat, but do not let it boil.

Serve with a sprinkle of paprika and parsley.

Serves 4-6