Creamy Corn Chowder
Servings 6
Ingredients
- 1 tbsp avocado oil
- 1 medium red or yellow onion (about 1 cup diced)
- 1/2 tsp sea salt
- 1 cup carrots, diced
- 1 stalk celery, diced
- 1 jalapeno pepper, seeded and diced
- 2 garlic cloves, crushed
- 1 red pepper, diced
- 2 medium potatoes
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp turmeric
- 2 tsp tamari (or 1/2 tsp extra sea salt)
- 4 cups corn, fresh or frozen
- 3 cups vegetable broth
- 1 tbsp apple cider vinegaror lime juice
Instructions
- In a large pot, heat the avocado oil on medium heat. Add the onion and sautee for about 5 minutes, until the onion is softening.
- Add the carrots, celery, jalapeno pepper, garlic and red pepper. Sautee for about another 5 minutes
- Add the paprika, thyme, rosemary and turmeric and continue to cook for about a minute.
- Add the remainder of the ingredients (except the apple cider vinegar). Bring the soup to a boil, reduce heat to simmer, cover and cook for 20 minutes.
- After 20 minutes, the vegetables should all be soft. With a hand blender, pulse about 1/3 of the soup. This will thicken the chowder but it should still be chunky. If you would prefer to use a blender, transfer about 1/3 of the soup to a blender once it has cooled. Blend and return the soup to the pot. If you have a ventilated blender like a Vitamix, you can blend while still hot.
- Taste and adjust seasoning to your liking. Add the apple cider vinegar and stir to combine.
