Ingredients:

  • 2 tbsp (30ml) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 2 medium (60g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (2g) smoked paprika
  • 4 cups (640g) corn kernels
  • 3 medium (450g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 4 cups (950ml) vegetable broth, low sodium
  • 1 bay leaf
  • 1 tsp (1g) dried thyme
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp (15ml) lemon juice
  • salt to taste
  • black pepper to taste
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrots, and celery, stirring frequently for 5–7 minutes until translucent and softened.
  2. Add minced garlic and smoked paprika to the pot, stirring for 60 seconds until fragrant.
  3. Stir in the cubed potatoes, corn kernels, thyme, and the bay leaf.
  4. Pour in the vegetable broth, ensuring all vegetables are submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
  5. Remove and discard the bay leaf. Use an immersion blender to blend approximately 1/3 of the soup directly in the pot to create thickness.
  6. Stir in the full-fat coconut milk and lemon juice. Simmer on low for an additional 5 minutes until the chowder is thick and cohesive.
  7. Season with salt and black pepper to taste. Garnish with chopped fresh parsley before serving.