Creamy Roasted Corn Chowder

What you’ll need:

1 small onion (diced)

1 leek (cleaned well and chopped)

2 white sweet potatoes (regular russet potatoes will work just fine too)

2 cups low sodium veggie broth

4 cups water

2 cups frozen roasted corn (Trader Joes)

1/2 can coconut milk (the full fat kind)

A few pinches of sea salt, pepper, & cayenne pepper

A few sprigs of fresh thyme

2 tablespoons Extra Virgin Olive oil or coconut oil

1. In a large pot sauté (diced) onions and (peeled & chopped) sweet potatoes until onions become translucent.

2. Add (chopped) leeks and stir well adding a few pinches of sea salt to draw out liquids. Stir well and let sauté until leeks become translucent.

3. Add water and broth and bring to a boil. Stir well, bring to a simmer and put the lid on the pot. Cook until potatoes are fork tender.

4. Turn off heat, remove lid, and blend with an immersion blender until the soup is completely smooth.

5. Add roasted corn, fresh thyme, more salt, pepper & cayenne and stir well. Simmer for another 10 minutes.

6. Stir in half a can of coconut milk to get this soup extra creamy and rich!
Stir well, taste for seasoning, I added a bit more salt since I was just adding a tiny pinch at a time. It needed just another dash to balance out the sweetness.