Potato Chowder

5 lbs. organic red potatoes, washed and diced
organic corn
large yellow onion, diced
half red onion, wedged
5 cloves of garlic, crushed and minced
6 organic celery stalks, sliced
3 large organic carrots, sliced
1/2 lb. natural, uncured bacon, diced and fried until crispy
kidney beans, rinsed
milk
1 dried chili, crushed
thyme
rosemary
black pepper
sea salt
white pepper

Boil diced potatoes. When about half-way cooked, strain about half out and put in separate bowl. Finish cooking the remaining half. Puree the cooked potatoes, combined with some of the liquid from boiling, and adding some corn; this will be most of the chowder base. Put puree into large stew pot, adding some milk until desired consistency. Simmer on low, stirring frequently. Fry bacon pieces until crispy; when almost done, add minced garlic to frying bacon. Add fried bacon pieces, beans and veggies to chowder base. Add seasonings to taste. Let simmer until flavors are blended and veggies are at desired done-ness. Serve with green salad and bread. Garnish with parsley.

**This is so yummy, and only a pseudo-comfort food. It feels rich and creamy, but in reality it is mostly pureed veggies with a little milk (instead of cream) for the base. The bacon adds a level of "real" comfort for sure.