Potato + Roasted Corn Chowder

Yields: 6

Ingredients

4 ears of corn

1 white onion

3 yukon gold potatoes, cubed

3 garlic cloves

1 can light coconut milk

2 cups vegetable broth

1 tsp black pepper

Directions

Heat a skillet over medium-high and cook the corn, turning occasionally until it’s charred on all sides.

Slice corn kernels off the cobs. Reserve 1/3 cup corn for garnish.

Sauté onions for 3-4 minutes, then add potatoes and sauté another 2-3 minutes.

Add garlic and cook for 30 seconds. Add the corn, coconut milk, vegetable broth, and 1/2 tsp black pepper.

Simmer for 10-12 minutes until potatoes are tender. Blend 75% of the soup and return to the pan to reheat.

Serve with reserved corn, sliced scallions, and more black pepper if desired.