Potato Leek Corn Chowdah

Fall is upon us as well as the hearty crop of harvest veg.  Put this soup on your dinner rotation!

Ingredients:

3 TB grape seed oil
1 small white onion chopped
1 large potato equaling 2 cups diced
salt and pepper
1 fatty carrot diced
2-3 stalks of celery diced
2 small leeks or one large leek sliced thin equaling 1.5 cups roughly3 good sized cloves of garlic chopped
4 cups water
2 1.5 TB organic vegetable Better Than Bouillon
1/4 tsp liquid smoke
3 cobs of corn or 1.5 cups frozen corn
2 cans coconut milk

Method:

Heat a large pot on medium and add oil.  Add onions and potatoes and a liberal sprinkling of sea salt and pepper.  Cover with a lid, stir occasionally and use a bit of water to deglaze pot if necessary.  Add carrots, celery, leeks and garlic once potatoes are semi cooked (after about 8 minutes).  Stir veg around and sauté for another 8 minutes or so until veg are tender.  Add water and turn heat to high to bring to a boil.  Once boiling add bouillon and dissolve.  Add liquid smoke.  Turn heat down to medium.  Using an immersion blender whazz it all up leaving a bit of texture.  Add corn and coconut milk and heat thoroughly.  Dole it out and enjoy!!!

 

 

 

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