Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion chopped
- 1 jalapeño diced
- 4 cloves garlic minced
- 1 red bell pepper diced
- 3 1/2 cups vegetable broth
- 4 cups Yukon gold potatoes diced
- 4 cups fresh or frozen corn kernels
- 1 14-ounce can full-fat coconut milk
- Salt and pepper to taste
- Fresh chives chopped for garnish
Instructions
- Heat olive oil over medium heat in a large pot. 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.
- Add the vegetable broth and diced potatoes to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- Incorporate the corn kernels and coconut milk into the pot. Let it simmer for an additional 5 minutes.
- Blend roughly half of the soup until it's smooth, then mix it back into the pot.
- Season with salt and pepper to taste. Serve hot, garnished with chopped chives.
