Southwest Corn Chowder

This is my own recipe for vegan corn chowder.  And it’s really good–I promise!

Ingredients:

• 1-2 onions
• 3 bell peppers (red, yellow, orange)
• zucchini (optional)
• potatoes, peeled and diced (I use about 1 small russet per person I’m serving)
• 3-4 cloves of garlic
• 1 bag frozen corn
• 6 sprigs fresh thyme
• 1/4 cup flour
• 1 box vegetable stock
• coconut milk (the beverage, not canned)  2-3 cups, or enough to reach the consistency soup you prefer.
• 1 tsp smokey paprika
• salt and pepper

Instructions:

1. Heat the olive oil in a soup pot and saute onion, bell peppers, and zucchini until soft.  Add garlic and cook for 2-3 minutes.
2. Add diced potatoes
3. Add the flour and cook for 4-5 minutes.  It was stick to the pot, but keep stirring.
4. Add the vegetable stock, coconut milk, thyme, and paprika.  Stir well to get all the flour off the bottom of the pot.  Bring to a boil and simmer until the desired consistency is reached.  It may takes 20+ minutes to get the potatoes to break down a touch and help thicken the soup.
5. Add the salt, pepper, and frozen corn towards the end (and heat just enough to keep the corn crunchy).
6. This is a super leftover, as it’s way thicker the next day!