Potato Coconut Corn Chowder

Everybody Likes Sandwiches posted this excellent recipe for potato coconut corn chowder. It's a great twist on regular potato chowder and definitely makes things more interesting. Next time, I might add a diced jalapeño or a teaspoon of cayenne pepper to spice things up a bit, but the chowder is also delicious just as it is. Another variation might be adding some sausage or ground turkey to the soup to add some protein.

Potato Coconut Corn Chowder (from Everybody Likes Sandwiches)

1 T olive oil (more as needed)
1 red onion, diced
4 cloves garlic, minced
1 bell pepper, diced
2 stalks celery, diced
2 heaping tsp cumin
3 medium-large or 6 small potatoes, cubed
1 heaping tsp low sodium chicken Better than Bullion
3 cups water (or enough to cover vegetables)
(or 3 cups chicken broth in place of the water and Better than Bullion)
1 can coconut milk
1 tsp dried rosemary
1 tsp cayenne pepper (optional)
1 cup frozen corn
10 leaves fresh basil, cut into a chiffonade (long thin strips)
freshly ground pepper & salt to taste

1. In a Dutch oven, heat up the oil. Add the onion and saute 2 minutes until it starts to soften. Add the garlic, pepper, and celery. Saute until everything is nicely softened and then stir in the cumin. Add the potatoes, Better than Bullion, and water. Cover and bring to a boil. Lower heat, and simmer until the potatoes are cooked through, about 15 minutes. Add the coconut milk, rosemary, and optional cayenne pepper. Use a potato masher to break down the potatoes and vegetables to your desired consistency. Add corn, basil, and salt and pepper to taste.

Serves 4