Corn Chowder

1 small onion, chopped
1 stalk celery, chopped
1/2 green or red pepper, chopped (optional)
2 tablespoons oil
2 medium potatoes, peeled and chopped
2 cups stock (chicken or vegie)
1 teaspoon salt
1/4 teaspoon chili powder
1 bay leaf
1/4 cup flour
2 cup milk or soy milk
1 can corn with its liquid

Saute vegies in oil, then add potatoes, stock and spices. When potatoes are tender (usually sooner than you would think), whisk together the flour with 1/2 cup of the milk and add to the soup pot, stirring as it thickens. Before serving add the remaining milk and the corn and heat thoroughly without boiling.

Matt and I always loved this soup, but Rachel thinks it's disgusting. I adapted this recipe from one in The Joy of Cooking (1975 ed.), eliminating the salt pork or bacon, when Matt was in his vegan period.