Vegan Corn Chowder

Ingredients

• Corn

  Sweet, yellow, raw

  4 ear, large yields or 572g

• Potato

  Flesh and skin, raw

  2 potato, large or 738g

• Coconut oil

  3 tbsp or 41g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  5 cloves, minced or 15g

• Carrots

  Raw

  3 large or 216g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Salt

  Table

  1 ½ tsp or 9g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ⅔ cup or 151g

• Water

  Plain, clean water

  2 cup or 473g

Directions

1. Remove husks from corn if present. Place ears of corn into a large pot and fill with water. Cover the pot with a lid and place on the stove over high heat. Bring to a full boil and cook until corn is plump and juicy, about 5 to 8 minutes. Use tongs to remove corn from the boiling water and place on a cutting board.
2. Chop one of the potatoes in half and carefully place into the same pot of boiling water you used to cook the corn. Allow potato to cook until soft, about 10 to 15 minutes. Remove and set aside when cooked.
3. While the potato is cooking, chop and saute the rest of the vegetables. Add the coconut oil to a separate large pot, along with the other diced potato, chopped onion, minced garlic, carrots, celery, bell pepper, salt, cayenne, paprika, and cumin. Heat to medium-high and saute, stirring occasionally, until vegetables have softened, about 10 minutes.
4. Use a knife to remove the corn kernels from all of the ears of corn. Place half of the kernels in a blender, along with the cooked potato. Add the coconut milk and water to the blender, and blend until completely smooth. This may take two or three rounds of blending. Make sure to scrape down the side of the blender as needed in between blending.
5. Add the remaining corn kernels to the pot with the sauteed vegetables, and pour the blended corn/potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potato has softened, about 10 to 20 minutes.
6. Remove from heat and taste chowder. Add more salt and cayenne as desired. Enjoy!

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