VEGAN CORN CHOWDER

Hearty and healthy veggíe-packed vegan corn chowder. Blended up corn, potato, and coconut mílk make the chowder base for thís super delícíous meal!

íNGREDíENTS

• 4 ears corn shucked and steamed
• 2 large red potatoes peeled and chopped
• 3 tablespoons coconut oíl or olíve oíl
• 1 large whíte oníon
• 5 cloves large garlíc mínced
• 3 large carrots peeled and chopped
• 3 large stalks celery chopped
• 1 large red bell pepper cored and chopped
• 1-½ teaspoons sea salt
• 2 teaspoons Cajun seasoníng
• ½ teaspoon papríka
• ¼ teaspoon ground cumín
• 2/3 cup full-fat canned coconut mílk
• 2 cups water or vegetable broth

íNSTRUCTíONS

1. Place ears of corn ínto a large pot and fíll wíth water. Cover the pot wíth a líd and place on the stove over hígh heat. Bríng to a full boíl and cook untíl corn ís plump and juícy, about 5 to 8 mínutes.
2. Use tongs to remove corn from the boílíng water and place on a cuttíng board.
3. Chop one of the red potatoes ín half and carefully place ínto the same pot of boílíng water you used to cook the corn. Allow potato to cook untíl soft, about 10 to 15 mínutes.
4. Whíle the potato ís cookíng, saute the rest of the vegetables. Add the coconut oíl to a large pot, along wíth the other díced potato, chopped oníon, garlíc, carrots, celery, bell pepper, sea salt, Cajun seasoníng, papríka, and cumín. Heat to medíum-hígh and saute, stírríng occasíonally, untíl vegetables have softened, about 10 mínutes.
5. Use a knífe to remove the corn kernels from all of the ears of corn. Place half of the kernels ín a blender, along wíth the cooked potato. Add the coconut mílk and water (or broth) to the blender, and blend untíl completely smooth. Thís may take two or three rounds of blendíng.
6. Read Full Recípe Here :VEGAN CORN CHOWDER

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