Sweet Potato Soul’s Corn Chowder
https://sweetpotatosoul.com/recipes
Ingredients
2 Tbsp Coconut Oil
1 Small Red Onion, Diced
2 Garlic Cloves, Minced
2 Celery Stalks, Chopped (about 1 1/2 cups)
2 Medium Carrots, Chopped (about 1 1/2 cups)
4 Small Yukon Gold Potatoes, Peeled and Cut into about 1/2in cubes
2 1/2 cups Fresh Corn Kernels
1 (14-ounce) Can Full-Fat Coconut Milk
2 cups Vegetable Stock
1 tsp Red Chili Flakes
1 tsp Ground Black Pepper
Salt and Additional Seasonings to Taste
1 cup Chopped Fresh Cilantro, to Garnish
Cooking Instructions
Heat coconut oil over medium-high heat in a heavy bottomed pan.
Add the onions, garlic, and celery, and sauté until onions are translucent.
Stir in the carrots, potatoes, and corn kernels.
Pour in the coconut milk, water, and bouillon cube then bring to a boil.
Reduce heat to let soup simmer and cook until the vegetables are tender, about 20 minutes.
Remove the pot from the heat.
Transfer about a third of the soup to a blender, and blend until smooth. Or use an immersion blender to cream part of the soup in the pot.
Pour back into the main pot, and add the chili flakes and pepper.
Season to taste with salt, additional seasonings, and more pepper if necessary.
Serve immediately and garnish with chopped cilantro, or allow to cool, or chill and enjoy later.