Creamy Coconut Corn Potato Chowder

Step by step

Method

1. 01

   Heat the olive oil in a large pot over medium heat. Add the leek and celery and cook for 5 minutes until softened.

2. 02

   Stir in the garlic, thyme, and smoked paprika and cook for 1 minute until fragrant.

3. 03

   Add the potato, half of the corn, vegetable broth, coconut milk, salt, and black pepper and bring to a boil.

4. 04

   Reduce the heat, cover, and simmer for 18 to 20 minutes until the potato is very tender.

5. 05

   Use a potato masher to crush some of the potato and corn directly in the pot, leaving plenty of texture.

6. 06

   Stir in the remaining corn and simmer uncovered for 3 minutes. Finish with lime juice and parsley and adjust the seasoning.