Summer is here and so are the wonderful local vegetables.  Lots of corn and potatoes, berries and tomatoes. It is a time to enjoy with friends and family.  It is also a time to ditch the traditional stove for the grill and maybe the crockpot?

Ingredients:

• 1/2 lb. potatoes
• 4 -5 cups vegetable broth
• 2 1/2 cups of fresh corn cut from the cob
• 1 medium onion
• 1 tbsp. each of thyme, basil,
• 1 jar of Original Cashumel^tm
• Salt & pepper to taste

Directions

• Add all ingredients except the corn & Cashumel^tm to the crockpot
• Cook on high for 4 hours or until the potatoes are tender.  May take a bit longer depending on your pot.
• Add the Cashumel^tm – use a bit of water to get the last of the sauce out of the jar.
• Stir into the potato mixture and add the corn, salt and pepper and continue to cook for another hour.
• Taste and add garnish as required and enjoy.