Smoky Corn Chowder

• YIELD: 4 Servings
• PREP: 10 mins
• COOK: 30 mins
• READY IN: 40 mins

Thick, chunky and layered with smoky, spicy flavours.... this is a must-make winter warmer!

Ingredients

• 3 Fresh Corn Cobs kernels sliced off
• 2 tbsp coconut oil
• 1 Large Red Onion diced
• 2 cloves garlic minced
• 2 celery stalks finely sliced
• 2 carrots diced
• 2 tsp Smoked Paprika
• 1 tsp Sweet Paprika
• 1 tsp turmeric
• 1/4 tsp cinnamon
• 2 cups Pumpkin diced
• 1 400ml can coconut cream
• 400ml water
• 1 bunch Coriander chopped
• 1 tsp Himalayan Rock Salt
• fresh lemon to serve

Instructions

1. Remove the kernels from the cobs. Set aside.
2. Heat up the coconut oil in a large pot, and add onion, garlic, celery and carrot. Stir until soft- about 10 minutes
3. Add smoked and sweet paprika, turmeric and cinnamon, and stir until fragrant.
4. Add pumpkin, corn, and pour in coconut cream and water. Bring to a gentle boil, and then simmer for 25 minutes.
5. Using an immersion blender, blend for a few seconds- you want it to remain chunky. Alternatively, pour 1/3 of it into a blender and blend well. Pour it back into the pot and combine.
6. Add the coriander, and stir well. Salt to taste, and serve with more coriander and a squeeze of lemon juice.

• CUISINE: Mexican
• COURSE: Soup
• SKILL LEVEL: Easy