Corn Chowder
Method:
Warm the butter in a large Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the bell pepper and garlic and sauté another 5 minutes. Stir in the arrowroot, a few big pinches of salt and pepper, the stock, cayenne, turmeric, smoked paprika and potatoes. Simmer gently for about 15 minutes until the potatoes are tender. Add the corn kernels and coconut cream and stir. Turn off the heat and let the corn warm through. Stir in a handful of fresh herbs. Blitz briefly with an immersion blender for texture, or blend half the soup and return it to the pot. Top with cheese, bacon, avocado and more herbs.
Ingredients:
- butter 2 (tbsp)
- yellow onion 1 (pieces)
- bell pepper 1 (pieces)
- garlic 3 (cloves)
- arrowroot powder 2 (tbsp)
- salt 1 (pinch)
- black pepper 1 (pinch)
- chicken stock 946 (ml)
- cayenne pepper 1 (pinch)
- turmeric 1 (pinch)
- smoked paprika 0.25 (tsp)
- potato 2 (cups)
- corn 3 (pieces)
- coconut milk 0.5 (cups)
- mixed fresh herbs 1 (pieces)
- bacon 1 (pieces)
- parmesan cheese 1 (pieces)
- avocado 1 (pieces)
