Sweet Corn & Coconut Milk Chowder

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cilantro, fresh
  • 3 1/2 cups Corn, fresh or frozen
  • 2 cloves Garlic
  • 1 Jalapeno peppers, fresh
  • 1 tsp Lime, fresh zest
  • 3 Pickled jalapenos
  • 1 Yellow onion, medium

• Canned Goods

  • 1 (14-ounce can Coconut milk, full-fat

• Condiments

  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 3 tbsp Coconut flakes, Unsweetened

• Liquids

  • 3 cups Water

Found on ohmyveggies.com

Description

Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1-2 fresh jalapeño peppers, seeded and diced (use two if you like more heat)
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 1 (14-ounce) can full-fat coconut milk
• 3 cups water
• Salt and pepper to taste
• 1 teaspoon fresh lime zest
• 2 tablespoons fresh lime juice
• 1/2 cup fresh cilantro, minced
• 3 pickled jalapeños, sliced into thin rounds
• 1/2 cup fresh or frozen corn kernels (thawed if frozen)
• 3 tablespoons unsweetened coconut flakes

Directions

• Add the coconut oil to a large stock pot over medium-high heat. Once the oil is hot, add the onion and sauté until lightly browned and tender, about 5 minutes. Add the garlic, fresh jalapeños, and corn. Cook, stirring often, until the vegetables are tender, about 5 minutes.
• Stir in coconut milk and water. Bring to a boil. Reduce heat and simmer until the vegetables are soft and the soup is fragrant, about 15-20 minutes. Add salt and pepper to taste.
• Use an immersion blender or, working in batches, carefully transfer the soup to a high-speed blender and puree until smooth.
• Return the soup to the pot. Stir in the lime zest and juice. Taste and add additional salt and pepper if desired.
• Ladle the soup into individual bowls and garnish with plenty of minced cilantro, pickled jalapeños, corn kernels, and coconut flakes.