Ingredients

• 1 tbsp vegetable oil
• 1 1/2 cups chopped onions
• 1/4 tsp cayenne pepper
• 1 cup chopped bell peppers
• 1/2 tsp salt
• 2 tbsp grated fresh ginger
• 2 1/2 diced potatoes
• 3 cups veggie stock
• 3 1/2 cups corn kernels (can be frozen)
• 14 oz unsweetened coconut milk
• 2 tbsp fresh lime juice
• 3 tbsp chopped basil
• Chopped cilantro

Directions

1. In a stock pot, warm vegetable oil. Add onions and cayenne pepper. Cook for a few minutes.
2. Add bell peppers and salt, stir often. Cook until peppers are soft.
3. Add ginger, potatoes, and stock. Cover with lid and bring to a boil. Once at a boil, reduce heat to a simmer and cook potatoes until they’re tender.
4. Add corn and simmer for about 5 minutes. Then add coconut milk, basil, and lime juice. Then remove from heat.
5. Puree half the chowder with an immersion blender if you’d like. I decided not to, but it’s chef’s choice!