Potato and corn chowder
1 green bell pepper, 1 red, 6-8 cloves of garlic (yes really), would have included an onion but I was out--substituted onion powder. 12 oz of salt pork. 2 small potatoes. 1 can whole sweet corn, 1 can whole kernel corn. 1 package veggie broth, 2-4 big tablespoons of flour, 1/2 small container of heavy cream.
Dice up every veggie fairly fine (finer the better--work those forearms). Cut up the pork into about 1/2 inch to 1/4 inch chunks. Sautee the hell out of the veggies and pork in the pot your soup will be in, brown the pork a bit. Add crushed red pepper to taste to the sautee along with cilantro and hot paprika (if you have it, just a bit). Dump the broth onto this all, add the potatoes right after. Add 1/2 the flour. Stir, stir, stir. Bring almost to a boil, then back it down to simmer. Stir, stir, stir. Add the rest of the flour. Stir. Add heavy cream. Stir. Add some ground cumin to taste. Stir. Stir. Stir. Eat when the potatoes are soft to your taste or have vanished in the chowdah. You may need to add a cup or so of water if the soup volume is too thick for you. I added 1.5 cups worth of water, just using an empty corn can as a measure.
Pepper to taste after--you shouldn't need any extra salt hopefully. Warning: it's a tiny bit spicy and has a helluva garlic zing.