Leeks & Corn Chowder
Use organic ingredients whenever possible.
2 Tbsp. coconut oil
1 1/2 large leeks, white and light green parts, chopped
1 medium yellow onion, diced
1 medium red bell pepper, diced
2 sticks celery, diced
3-4 cloves garlic, finely minced
1 tsp dried parsley
1 tsp dried thyme
1 cup carrots, chopped
5 medium potatoes, peeled and diced
3 1/2 cups low sodium vegetable broth
1 bay leaf
1-1 1/2 tsp sea salt
freshly ground black pepper to taste
3 Tbsp. gluten free flour
2 1/4 cups frozen corn
1 cup full fat coconut milk
1 1/2 tsp lime juice, fresh
Using a large pot, heat coconut oil and a pinch of salt over medium heat.
Now cook leeks and onions until they soften. About 3-4 minutes.
Add red bell pepper, garlic, celery, salt, pepper and all spices. Cook until vegetables are softened. About 6-7 minutes.
Add potatoes and carrots and combine.
Stir in flour and cook for 2 minutes.
Stir frequently. Flour should not burn.
Add broth and bay leaf.
Bring everything to a boil and then reduce heat to allow a light simmer.
Continue to cook for 12-15 minutes. Vegetables should be tender.
Add corn. Bring liquid back to a gentle boil and then reduce heat to a simmer. About 4-8 minutes.
Remove from heat and remove bay leaf. Add coconut milk and lime juice and stir very well.
Add more salt if needed.
In a blender, blend roughly 1/2 -3/4 of soup, depending on your desired consistency.
Add blended part back into the pot and allow to simmer for 3-5 minutes to meld taste.