Summer Corn Chowder with Zucchini, Carrots, and Coconut Milk

serves 6
prep time: 10 minutes
cooking time: 25 minutes

2 tbsp butter
1/2 sweet onion
2 celery ribs, sliced
1 medium carrot, sliced
1 garlic clove, minced
2 Russet potatoes, chopped
6 cups vegetable broth
1 bay leaf
3 ears of corn, kernels removed
1 zucchini, chopped
1 cup coconut milk
salt and pepper to taste
hot sauce to taste

In a large soup pot or a dutch oven, saute the onions, celery, carrots, and garlic in butter until the onions are soft and translucent.

Add the potatoes, vegetable broth, and bay leaf and bring to a simmer. Simmer for 10 minutes, or until potatoes are half cooked.

Remove the bay leaf from the pot. Add the corn and zucchini to the soup and simmer for an additional 10 minutes until corn is cooked.

Scoop out 2 cups of soup and puree in a blender or food processor. Add it back to the soup.

Stir in the coconut milk.

Season with salt, pepper, and hot sauce.

Can be stored in the fridge for a week and the freezer for 3 months.