Vegan Corn Chowder

1

Add chopped onion, jalapeño, minced garlic, and diced red bell pepper. Sauté until onions are translucent and vegetables are slightly softened, about 5-7 minutes.

2

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.

3

Incorporate the corn kernels and coconut milk into the pot. Let it simmer for an additional 5 minutes.

4

Blend roughly half of the soup until it’s smooth, then mix it back into the pot.

Full recipe & nutritional value on foodfaithfitness.com