Green Chile and Corn Chowder

Ingredients

• 2 tbsp extra virgin olive oil
• 2 cloves garlic (diced)
• 1 small onion (chopped)
• 5 c. vegetable broth
• 1 bay leaf
• 1.5 tsp salt
• 4 large red potatoes (peeled and cut into small cubes)
• 4 cups corn kernels (fresh or frozen)
• 1/4 tsp smoked paprika
• 1/2 tsp black pepper
• 1 handful of fresh cilantro (torn)
• 1 cup diced green chiles (canned or roasted*)
• 1/2 cup canned coconut milk
• 1 lime (for serving)

Instructions

1. 1

   In a soup pot, drizzle olive oil and sauté onions and garlic until soft.

2. 2

   Add broth, salt, potatoes, and bay leaf. Bring to a soft boil.

3. 3

   Cook until potatoes are just barely cooked through (approx 10 minutes).

4. 4

   Add corn, paprika, pepper, cilantro, chiles, and coconut milk. Simmer softly for about 5 more minutes, or until corn is tender. Add additional salt and pepper to taste, if needed.

5. 5

   To thicken the soup, remove approx 3 cups of soup to a blender. Blend and return to the pot.

6. 6

   Serve with a wedge of lime to squeeze over the soup.