Garden Corn Chowder With Basil & Chives

Preheat a 4-quart soup pot over medium high heat. Sauté medium onion in coconut oil until translucent, about 3 min .

• medium onion: 1
• coconut oil: 1 tbsp

Add garlic and red pepper flakes and sauté for another 1 min .

• garlic: 3 cloves
• red pepper flakes: ¼ tsp

Cut the kernels from your ears of corn. Put a few kernels aside for garnish. Save the cobs for later!

• ears of corn: 5-6

Add corn kernels and carrots and cook for 3 min .

• carrots: 250 g

Mix vegetable broth and cornstarch with a fork until dissolved, then set aside.

• vegetable broth: 1 cup
• cornstarch: 1 tbsp

Add vegetable broth to the pot, along with the potatoes. Cover and bring to a boil.

• vegetable broth: 3 cup
• potatoes: 500 g

Once boiling, break the corn cobs in half and add them to the pot. Lower heat to a simmer and cook for about 15 min , or until vegetables are tender.

• corn cobs from step 3

Remove corn cobs. Add starch mixture and cook to thicken, about 3 min .

• corn cobs from step 3
• starch mixture from step 5

Add coconut milk, black pepper, salt to taste and lime juice.

• coconut milk: ¾ cup
• black pepper
• salt
• lime juice: 2 tbsp

Use an immersion blender to blend about half of the soup. Taste for salt and seasoning.

• salt

Serve garnished with remaining kernels, fresh basil and radishes.

• fresh basil: ½ cup
• radishes: 2