Summer Corn Chowder

YIELD: 4-5

INGREDIENTS:

1-2 tbsp olive oil

1/2 medium red onion diced

1 small or 1/2 large organic red bell pepper diced

3 stalks of celery chopped

2 ears of organic corn (uncooked) can also use 1.5 cups organic frozen corn

1 large Yukon potato diced

16 oz organic vegetable stock  (low sodium preferred)

1 can of organic coconut milk (light)

Salt & pepper

5-6 sprig of fresh thyme (can sub 1.5 tsp dried)

Option: add shrimp! I used about 3/4 cup of mini wild shrimp

DIRECTIONS:

Prep vegetables including cutting fresh corn off of ears. Heat oil in a stock pot. Add all vegetables and sauté for 4-5 minutes. If using FROZEN corn, do not add yet. Add salt and pepper to taste (I do 1/2 tsp salt and 1/4 tsp black pepper). Add 16 oz of stock, add cover, and simmer for 15 minutes. Check on the potatoes. If they are hard, simmer for another 3-5 minutes. Add coconut milk and FROZEN corn if using. This is when you would also add the optional shrimp. Simmer for 5 minutes.

Turn heat off. Add fresh thyme leaves (stripping leaves from stems) and stir. Allow to cool for at least 20 minutes. This thickens the soup. Serve and enjoy!