SWEET MISTY CORN CHOWDER

Fry off 1 peeled and chooped onion , 4 trimmed celery stalks , 1 tbs of minced garlic in 3 tbs of rice bran oil . Place these in a large saucepan with 500gm of grated potatoes . Add 1 can ( 400gm ) of creamed corn and 1 can ( whole kernal corn ) Plus chicken stock ( fill one of the empty corn cans ) !/2 cup of frozen peas . Slowly bring to the boil and simmer till the potato starts to break down . In a small bowl mix together 1 tsp of bush curry , 1 tsp of ground cumin, 1 tsp of ground coriander , 1 tsp of mustard seeds and 1 tsp of ground tumeric . Mix together and add to the chowder . Taste and season with salt and pepper . Cool , refrigerate before gently reheating . The flavours will develop the longer it stands .