Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 4 cups vegetable broth
  • 3 cups fresh or frozen corn
  • 1 cup coconut milk (full-fat recommended)
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • Fresh parsley, for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for 1 more minute until fragrant.
  2. Add diced potatoes to the pot and stir to combine with the aromatics. Pour in vegetable broth and bring to a simmer.
  3. Cook until potatoes are tender (about 15 minutes).
  4. Stir in the corn and thyme, cooking for an additional 5 minutes.
  5. Pour in coconut milk and mix well. Cook for another 2-3 minutes until heated through. Season with salt and pepper to taste.
  6. Ladle chowder into bowls, garnishing with fresh parsley if desired.