Creamy Corn Chowder (without the Cream!)

From Sweet Potato Soul by chef Jenne’ Claiborne

Ingredients:

2 Tablespoon coconut oil
1 small onion diced
2 garlic cloves minced
1 ½ cups celery chopped
2 cups carrots chopped
4 small potatoes cubed
2 ½ cups corn kernels from 4 ears of corn
1 14oc. Can of coconut milk
2 cups water
2 vegetarian bouillon cubes
1 tsp crushed chili pepper flakes
1 tsp black pepper
1 cup cilantro chopped

Directions:

Heat oil over medium heat in a heavy bottomed pot. Add onions, garlic and celery and saute. Stir in carrots, potatoes and corn. Pour in coconut milk, water and bouillon and bring to a boil. Reduce heat to let soup simmer and cook until veggies are tender, about 20 minutes. Remove the pot from the heat. Transfer about a third of the soup to a blender and blend until smooth, or use an immersion blender and cream up part of the soup in the pot. Add chili flakes and pepper and season to taste with more salt and pepper. Serve hot with chopped cilantro as a garnish or a let chill and enjoy later.