Ingredients
(Serves 6)
- 2 tablespoons of coconut oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 leek, finely chopped
- 2-3 garlic cloves, finely chopped
- 1 teaspoon fresh or dried thyme
- 1 tablespoon all-purpose flour
- 6 1/3 cups vegetable stock
- 1 sweet potato, finely chopped
- 3 1/2 cups organic frozen corn kernels
- salt and pepper, to taste
Method
- Heat the oil in a large saucepan over low heat. Gently sauté the onion, carrot, leek, garlic, and thyme for 5-8 minutes, or until the onion is softened and translucent.
- Stir in the flour and cook for an additional minute, then pour in the stock and stir well.
- Add the sweet potato to the pan, bring to a boil, and then reduce the heat. Simmer for 20 minutes, stirring frequently, until the sweet potato is soft.
- Stir in the corn kernels and cook for an additional five minutes.
- Transfer 2-4 cups of the chowder to a food processor or blender (depending on how smooth or chunky you want the soup). Blend until smooth and then return to the pan. Mix thoroughly and season with salt and pepper. Read heat the soup, then serve immediately.
- Serve with your favorite warm bread.