Corn and Oat Chowder

Makes 6 servings

1 clove garlic, minced
1/2 cup onions, diced
1 cup celery, chopped
2 1/2 cups water
10 package frozen corn
salt and pepper to taste
1/2 tsp dried tarragon
1/2 tsp dried basil
1 small bay leaf
2/3 cups rolled oats
2 cups soy or rice milk

Saute onion, garlic and celery in a little water in soup pot. Add Water, corn and spices and bring to a boil. Stir in oats and, reduce heat to simmer for 10 minutes stirring occasionally. Stir in soy or rice milk and heat through sirring constantly. Do not boil.

Discard bay leaf before serving.