Creamy Corn Chowder

In case you missed it, I made probably one of my best soups ever. Well, chowders – but you get the point. It’s so good that even the pickiest eater will wonder if it’s really vegan!

If you missed the live video, here it is below.

Creamy Corn Chowder

1 cup of onion, diced
1 cup of bell pepper, diced
1 cup of fennel, diced
1 cup of sweet potato, diced
1 cup of celery, diced
1 teaspoon of salt
1/2 teaspoon of black pepper
4 ears of corn, cut from the cob
1/2 cup of olive oil
8 cups of vegetable stock
1 cup of coconut milk
About a half teaspoon of each of the following: ground fennel, ground celery seed, garlic powder, onion powder, Italian herbs, dried oregano, red pepper flakes, and Jamaican curry powder.
4 sprigs of fresh thyme
Chopped scallion, to garnish
Chopped cilantro, to garnish

Start by heating a large pot. Then, add in the olive oil. When it’s hot, add in the onion, bell pepper, fennel, sweet potato, and celery. Cook for about 5-6 minutes stirring occasionally. Season with salt and pepper.

Then, add in the corn, vegetable stock, coconut milk, all of the seasonings, and the fresh thyme. Cook for about 20 minutes on high heat with the lid off. This will give the chowder time to reduce and the flavors will concentrate.

To serve, garnish with chopped scallion and chopped cilantro and enjoy while still warm.