Source: Adrieene Meier, OCean Mist Farms

Serves: 8

Ingredients

1 large yellow Onion, diced
1 medium red bell pepper, diced
3 tablespoons chopped parsley
4 medium Potatoes, peeled and cubed
1 (49 ounce) can of vegetable or chicken broth
2 cups frozen petite sweet Corn
2 cups cooked and shelled Fava Beans
2 tablespoons butter
1/4 cup all purpose flour
1 1/2 cups of scalded milk (warmed up to the boiling point, but not boiling)
2 tablespoons of garlic salt
2 tablespoons dried herbs de provence (rosemary, marjoram, thyme, sage, tarragon and lavender)
2 tablespoons olive oil

Directions

In large soup pot (over medium high heat), saute Onion, bell pepper and parsley in olive oil until vegetables are tender.

Add Potatoes, broth and 2 cups of water to cooked vegetables; bring to boil and then reduce heat to a simmer. Cook until Potatoes are fork tender (about 20 minutes).

To make Roux-
In medium saute pan, melt butter and add flour; cook over medium heat, stirring constantly until flour mixture is thick (about 1 minute).

Add scalded milk to flour mixture and whisk over medium heat until roux is very thick (like thin pudding).

Over medium heat, add roux to soup pot and whisk into soup until well blended and soup thickens to chowder consistency; stir in Corn and cooked Fava Beans and heat to piping hot.

Serve in bowls and garnish with sour cream.