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Creamy Corn Chowder

Yields1 ServingPrep Time10 minsCook Time15 minsTotal Time25 mins

 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; Chopped
 1 Red Bell Pepper; Diced
 2 tsp Sea Salt
 ½ tsp Onion Powder
 1 tbsp Sea Salt
 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.