Eaten Up

Corn and potato chowder soup surrounded by kidney bean salad, cous cous with savory leaves and thick flavorul stalks of asparagus. The soup recipe is this:

1 1/2 cups raw potato, in cubes (about one really large one)
1 cup boiling water
1/2 cup onion, chopped
3 tbs butter
1 1/2 Tbs whole wheat flour
2 cups skim milk
14 ounce, or couple cups or frozen corn
salt, pepper and dry dill to taste

1. Cook potatoes in water for 8-10 minutes.
2. Drain potato stock to add back later. Soak frozen corn in it. Mash somewhat.
3. Cook onion in butter covered on low 5 minutes. Add flour. Cook until bubbling.
4. Stir in potato stock, milk and bring to a boil for a minute, stirring constantly.
5. Stir in corn, potatoes and salt and dill

Makes about 4 large servings.