Creamy Corn Chowder

4 cups Raw Organic Corn Kernels (Frozen is ok, Fresh is better)

4 Red Potatoes; Chopped

1 Spanish Onion

2 tbsp Garlic; Minced

3 Carrots; Chopped

3 Large Celery Stalks; Diced

1 Red Bell Pepper; Diced

2 tsp Sea Salt

½ tsp Onion Powder

½ tsp Cayenne Pepper

½ tsp Paprika

¼ tsp Ground Cumin

1 Can Coconut Milk

3 cups Vegetable Broth

For Topping

Handful Fresh Cilantro or Parsley (or Both)

Smoked Paprika

Sliced Scallion

Wash & cut all the veggies

Put half of the corn & half the potatoes in a blender together with the coconut milk and blend 5-10 seconds. Chunky is fine. (You can also just do this with an immersion blender for 10-15 sec right inside the pot after it’s been pre-cooking for 5 Minutes. Yeah, you’ll purée something of the onion too, but’s it’s not that serious. You’re really just looking to thicken up & add depth to the broth. Sometimes I just don’t feel like washing the damn blender, ya know?)

Add garlic, onions to a large pot and sauté on low for 5 Minutes or until the onions start to soften. (You can skip this step, but it does help with the flavor!)

Add veggie broth, spices, other potatoes, blended coconut milk / corn / tater. Bring back to a simmer for 5 Minutes.

Add the rest of the veggies. After 5 minutes, reduce heat to low and let cook approximately 10 more minutes, until veggies reach your desired doneness.

Adjust salt & pepper.

Garnish with fresh herbs, smoked paprika and scallion.

DEVOUR!

Nutrition Facts

Serving Size dishes

Servings 4

Amount Per Serving
Calories 734Calories from Fat 12

% Daily Value *
Total Fat 45g70%

Saturated Fat 45g225%

Trans Fat 12g
Cholesterol 41mg14%
Sodium 4mg1%
Potassium 12mg1%
Total Carbohydrate 32g11%

Dietary Fiber 66g264%

Sugars 42g
Protein 3g6%

Vitamin A 4%
Vitamin C 12%
Calcium 56%
Iron 51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Creamy Corn Chowder