Creamy coconut corn chowder

Ingredients

• Olive oil

  1 tbsp or 14g

• Sweet onion

  raw

  ½ onion or 166g

• Garlic

  raw

  3 cloves, minced or 9g

• Celery

  raw

  100g

• Red chili pepper

  raw

  1 pepper or 45g

• Chili powder

  ¼ tbsp or 2g

• Sweet corn

  yellow, raw

  300g

• Vegetable stock

  FreshDirect

  1 cup or 237g

• Coconut milk

  raw

  ½ cup or 120g

• Parsley

  raw

  4 tbsp or 15g

Directions

1. Heat the oil in a large saucepan, and add the onion, garlic, celery and red chilli. Cook over a medium-low heat for 5-10 minutes, until soft.
2. Add the chilli powder and corn, and cook for a further minute or two before pouring in the vegetable stock.
3. Use an immersion blender to roughly blend the soup - it's best if you leave some parts chunky. Add the coconut milk, and bring to a gentle simmer. When the soup is piping hot, serve it with plenty of fresh parsley.
4. (source: http://www.amuse-your-bouche.com/creamy-coconut-corn-chowder/)