Name: Creamy Corn Chowder
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp coconut oil (or avocado oil); 1 null small red onion (diced (about 0.75 cup)); 2 null garlic cloves (minced); 1.5 cup celery (diced (about 2 stalks)); 2 cups carrots (diced (about 3 small)); 4 small yukon gold potatoes (scrubbed and cubed (about 2 cups)); 2.5 cups corn kernels (from large 4 cobs; or frozen corn); 1 14 oz can coconut milk (full-fat); 2 cups water; 1 tbsp vegetable bouillon paste; 1 tsp dried thyme (or 0.5 tsp fresh thyme); 1 tsp crushed chili pepper flakes; 1 tsp black pepper; 1 cup cilantro (chopped)

Instructions

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1

Heat coconut oil (2 tbsp) over medium-high heat in a heavy bottomed pot. Add the red onion (1 small), cloves (2 garlic), and celery (1.5 cup). Sauté for 4-5 minutes until the onions are translucent.
2

Stir in the carrots (2 cups), yukon gold potatoes (4 small), corn kernels (2.5 cups), oz can coconut milk (1 14), water (2 cups), dried thyme (1 tsp), and vegetable bouillon paste (1 tbsp). Bring the mixture to a boil, then reduce the heat to medium-low and simmer with the lid ajar for 20 minutes, until the potatoes are tender.
3

Remove the pot from the heat. Use an immersion blender to blend about a third of the soup, or until partially creamy. If you do not have an immersion blender: Transfer about a third of the soup to a blender. Remove the vent from the blender lid and drape it with a clean dishcloth. Blend the soup on medium speed until smooth.
4

Pour the blended soup back into the pot. Stir in the crushed chili pepper flakes (1 tsp) and black pepper (1 tsp) and season to taste with salt and pepper.
5

Serve the chowder immediately and garnish with cilantro (1 cup).