PS Creamy Corn Chowder

Chef: Shane Martin, Shane and Simple

Makes: 4-6 Servings

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

INGREDIENTS

• 1 med yellow onion, chopped

• 3 cloves garlic, minced

• 2 celery stalks, chopped

• 1 Yukon gold potato, diced

• 2-15oz cans sweet whole kernel corn (no salt added or low salt)

• 1 red bell pepper, diced

• 1 t celery seed

• 1 t smoked paprika

• 1 T red wine vinegar

• 2 c low-sodium vegetable broth

• 1-14oz can light coconut milk

• 2 T maple syrup (optional for extra sweetness)

• Salt and pepper to taste

Garnish

• Green onion, chopped

• Extra corn kernels

• Red bell pepper, chopped

DIRECTIONS

1. Preheat a lg Dutch oven or soup pot over medium heat

2. Toss in the onion and cook until they are soft. Add the garlic, celery, and potatoes, and cook for 1-2 min.

3. Add the corn, red pepper, celery seed, smoked paprika, and stir. Cook until the potatoes are slightly

4. softened, usually about 5 min. You can add a little of the broth or water to prevent sticking if needed.

5. Pour in the red wine vinegar, vegetable broth, coconut milk, and maple syrup. Cover and simmer for about 15 min or until the potatoes are tender.

6. Transfer half of the chowder to a blender. Let it cool for a couple of minutes and blend until it is creamy. Pour the mixture back into the pot and stir until everything is well combined.

7. Taste, season with salt and pepper as needed.

8. Garnish and serve.

TIPS

1. Use light coconut milk so you that "thick" and extra creamy texture chowders are known for. You do not need to use full-fat coconut milk. So, get the benefit of a hearty chowder without all the unneccessary fat.

2. I used canned corn for this recipe because it is available year round. But, feel free to use fresh or frozen corn if you prefer.

3. Be sure and let the soup cool for a couple of minutes before you blend it.

4. A regular blender works, but I have found a good high-powered blender, like my Vitamix, is best. I can honestly say I use this appliance more than any other in my kitchen. It is expensive, but it has more than paid for itself. And, it has a lifetime guarantee.

In January of 2013, two weeks before his 40th birthday, Shane was topping the scales at 300 lbs., dealing with Type 2 diabetes, had a fatty liver, high blood pressure, and his cholesterol was over 400! Depressed, sick, and at the end of his rope, a friend recommended he watch the documentary Forks Over Knives. The next day he went all-in on a plant-based diet and in 3 months dropped 55 lbs., was no longer diabetic, his blood pressure was normal, and his cholesterol dropped over 200 points. To date, Shane has lost over 100 lbs. and is super passionate about helping people when it comes to cooking, eating, and health. Shane likes to tell people, "If this Mississippi-meat-cheese-and-mayonaisse-eating-boy can do it, ANYONE can!" Shane shares healthy vegan recipes that are practical, affordable, that anyone can make and love! Visit Shane’s amazing site at Shane and Simple, Facebook, Pinterest & Instagram.