Name: Potato Corn Chowder
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tbsp avocado oil ((or preferred oil)); 1 large leek (, sliced (white and light-green part only) *See note); 1 medium yellow onion (, diced); 2 stalks celery (, diced); 1 null red bell pepper (, diced); 1 cup carrots (, diced); 4 medium potatoes (, peeled and diced); 2 cups corn (, fresh or frozen (about 4 ears, shucked)); 3 cloves garlic (, minced or crushed); 3 tbsp gluten free flour ( (or regular all-purpose)); 1 tsp dried parsley; 1 tsp dried thyme; 1 null bay leaf; 1.5 tsp sea salt (, more to taste); null null fresh ground pepper (, to taste); 3.5 cups vegetable broth ((low sodium)); 1 cup coconut milk (, full-fat canned or lite); 1.5 tbsp fresh lime juice ((*optional))

Instructions

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1

In a large pot, heat the avocado oil (2 tbsp) over medium heat. Sauté the yellow onion (1 medium) and leek (1 large) for 2-3 minutes until softened. Add the celery (2 stalks), bell pepper (1 red), garlic (3 cloves), dried thyme (1 tsp), and dried parsley (1 tsp). Sauté until softened for 5-6 minutes.
2

Add the potatoes (4 medium) and carrots (1 cup), combine well. Stir in the gluten free flour (3 tbsp) and cook for 30-60 seconds to prevent burning. Add the vegetable broth (3.5 cups), sea salt (1.5 tsp), [fresh ground pepper], and leaf (1 bay). Bring to a boil, then reduce heat to a light simmer. Cook for 10-15 minutes or until vegetables are almost tender.
3

Add the corn (2 cups) and bring back to a light boil, then reduce heat and lightly simmer for another 5-8 minutes until vegetables are tender.
4

Remove from heat and discard the leaf (1 bay). Stir in the coconut milk (1 cup) and optional fresh lime juice (1.5 tbsp). Taste for seasoning and add more if needed. Using an immersion blender or regular blender, blend about half of the soup or more, depending on your desired consistency.
5

Serve and enjoy!