Mexican Corn Chowder

Source: goodinthesimple.com

INGREDIENTS

• 2 tbsp extra virgin olive oil
• 2 cloves garlic diced
• 1 small onion chopped
• 4 cups vegetable broth
• 1 bay leaf
• 1 1/2 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 1.5 cups canned coconut milk
• optional garnishes: sour cream, cilantro, avocado, tortilla strips, shredded cheese

1. In a soup pot, drizzle olive oil and sauté onions and garlic until soft.
2. Add broth, salt, potatoes, and bay leaf. Bring to a soft boil.
3. Cook until potatoes are just barely cooked through (approx 10 minutes).
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. To thicken the soup, remove approx 3 cups of soup to a blender. Blend and return to the pot.