Day 27 lunch: Southwestern Corn chowder

Ingredients

• 1 tablespoon olive oil
• 1 medium onion chopped
• 1 medium poblano pepper chopped
• 1 red bell pepper chopped
• 3 garlic cloves minced
• 3 1/2 cups vegetable broth
• 1 14 oz. can light coconut milk
• 2 tablespoons lime juice
• 3 cups fresh corn kernels, about 5-6 ears
• 1 medium red potato, diced
• 1 tablespoon ground cumin
• 1 teaspoon ancho chile powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper, or to taste
• Salt and pepper to taste

For Serving

• Fresh cilantro
• Chopped scallions

Instructions

1. Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion, poblano pepper, and bell pepper. Sauté until the peppers are softened and the onion is translucent, about 5 minutes. Add the garlic and continue to sauté until very fragrant, about 1 minute more.
2. Stir in the broth, coconut milk, lime juice, corn, potato, cumin, ancho chile powder, paprika, oregano and cayenne. Raise heat and bring the liquid to a simmer. Lower heat and allow to cook until the corn and potato are tender, about 20 minutes. Add salt and pepper to taste, and adjust any of the other seasonings to your liking.
3. Ladle into bowls and top with cilantro and scallions. Serve.

Recipe: www.connoisseurusveg.com/southwestern-corn-chowder/
Source: Connoisseurus Veg