Coconut Corn Chowder

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Corn Kernels Sweetcorn 540g 3 cups
• Celery Celery 3 stalks 3 stalks
• White Onion White Onion 1 1
• Red Bell Pepper Red Bell Pepper 1 1
• Large Potatoes Large Potatoes 1 1
• Coconut Milk Coconut Milk 400ml 1 & 3/5 cups
• Vegetable Stock Vegetable Stock 300ml 1 & 1/5 cups
• Garlic Garlic 2 cloves 2 cloves
• Green Chilies Green Chillies 1 1
• Smoked Paprika Smoked Paprika 1 tsp 1 tsp
• Apple Cider Vinegar Apple Cider Vinegar 1 tsp 1 tsp
• Ground Black Pepper Ground Black Pepper to taste to taste
• Topping:
• Corn Kernels Sweetcorn 1 tbsp 1 tbsp
• Shredded Coconut Desiccated Coconut 2 tsp 2 tsp
• Green Chilies Green Chillies 1 1
• Red Bell Pepper Red Bell Pepper 1/4 1/4

Instructions

1. 1.Rinse the veg. Trim and dice the celery. Finely chop the onion, bell pepper and green chilli. Peel and cut the potato into cubes. Peel and mince the garlic.
2. 2.Prepare the ingredients and add everything together in a large pan, except for the coconut milk. Bring to the boil, reduce the heat slightly, cover and simmer for five minutes.
3. 3.After five minutes, stir in the coconut milk, recover and simmer for around 20 minutes until the potato has fully softened.
4. 4.Remove from the heat and allow to cool (if needed - if your blender can take hot liquids then blend immediately). Blend to form a smooth thick soup.
5. 5.Return to the pan and heat. If you are not eating it all at once, only heat as much as you need. The remainder can be refrigerated or frozen.
6. 6.Serve with any of the following toppings according to taste: whole sweetcorn kernels, chopped red pepper, chopped chilli, dessicated (shredded) coconut.

Nutritional Information

• Calories:
  237
• Fat:
  11g
• Sodium:
  210mg
• Carbs:
  33g
• Sugar:
  3g
• Protein:
  5g