Spicy Southwestern Corn Chowder

Ingredients…(Serves 4)

3 cups diced Yukon Gold Potatoes
3 cups low sodium vegetable broth
1 1/2 cups of water
1 cup diced shallots
5 cloves minced garlic
1 Poblano pepper diced seeds removed
1/2 red bell pepper diced
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp turmeric
2 1/2 cups fresh corn
1 1/2 cups coconut milk
1 small handful chopped cilantro ..leave some for garnish
1 tsp kosher salt
1/2 tsp black pepper.

In a large soup pot add vegetable broth, water and potatoes and simmer approx 20 minutes until potatoes are tender..In a sautee pan coated with olive oil over medium heat sautee garlic and shallots 2-3 minutes…add corn, both peppers and spices and sautee additional 7 minutes…Add mixture to potatoes into soup pot and simmer another 7-10 minutes and remove from heat..using an immersion blender or food processor gently pulse the soup but be sure to not over mix and leave some texture..return to stove and add coconut milk and chopped cilantro..check for seasoning..and serve..Enjoy!

Tips…top with fresh avocado and fresh lime and crusty bread..Always try to use fresh picked corn..


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