I got this recipe from my good friend, Monica Fredensborg, when I was doing my dietetic internship in Santa Barbara. The preparation is the longest part but the finished product is well worth the effort.

You will need:

• - 1 onion, diced
• - 3 cups potatoes, diced
• - 3-4 carrots, diced
• - 1 can cream style corn
• - 1 can whole kernel corn
• - 2 cups chicken stock
• - 1 cup red bell pepper, diced
• - 2-3 oz. cream
• - Salt/pepper to taste

Preparation:

• 1. Saute onion on medium heat until soft, but not brown
• 2. Add carrots and stock and increase heat to medium-high for a few minutes
• 3. Add potatoes and corn. Cook until potatoes are just tender
• 4. Add bell pepper
• 5. Season with salt & pepper
• 6. Just before serving, stir in a little cream

If you want to reduce the fat you can substitute fat free or low fat cream for regular cream, and to make it vegetarian substitute vegetarian stock for chicken stock.