Ooooooh yes, that's right. Amateur photographer mistakenly gets self captured in the spoon. Oops!
Oooooh yes, that's right. Corn Chowder.
Yep! For us non-dairy folk! Chowder! Crazy.
Total Time: 30 minutes, give or take a few for how many distractions you have in your kitchen
1 tsbp-ish coconut oil for cooking
1 onion, diced (or a bunch of finely chopped chives will do fine, it's chive season!)
2-3 cloves garlic, minced
2-3 potatoes, peeled (if desired) and chopped
2 carrots, peeled and chopped
2 stalks celery, finely chopped (if you have it! I did not)
2 cups fresh or frozen corn
pinch sea salt/pepper
1/2 tsp celery seed
1/2 tsp paprika
1 can coconut milk
2 cups water + 1 organic vegetable bouillon cube
1 tsp white wine vinegar or lemon/lime squeeze if you don't have the vinegar!
What to do:
1) Heat oil over medium heat in soup pot. Add onion and garlic. Saute until smelling amazing.
2) Add potatoes, carrots, and celery. Sauce for about 5 minutes, until just starting to soften.
3) Add salt, pepper, celery seed, paprika, coconut milk, water + bouillon. Stir to evenly combine. Turn up the heat to high to bring to a boil. Add the vinegar, or citrus, and turn heat to simmer/medium to let the vegetables soften and absorb all of that awesome coconut milk and spices. This might take about 10-15 minutes. Test with a fork, piercing into a carrot to see if it's done.
4) Remove from heat. Taste test to see if you prefer more salt. I did. Now, you can eat it just like this, once it cools a bit, or, to get it even thicker, take an immersion blender and blend just a few times randomly throughout the pot. (Or scoop out a quarter of the soup into a blender, blend, and return back to the pot.) You'll get this awesomely thick, creamy texture without the heavy dairy cream!
5) To make it pretty, add a couple chopped chives to the top. And a sprinkle of paprika looks good, too.