Prep time: 15 min, Cook time: 30 min
Warm up with a bowl of Corn Chowder. Easy to make yet tastes like you've been cooking all day. Full of flavor and texture, it's sure to become a go-to meal!
Heat 1 tbsp of avocado oil in a soup pot over medium-high heat. Add garlic and onions and cook until onions are translucent.
Deglaze with wine, if preferred, and add potatoes and fresh thyme. Cut the kernels off the cob and add into the pot. Stir well and cook for another 3-4 minutes.
Pour in water (or broth), coconut milk, cashew milk, and corn milk pulp. Season with salt and pepper and simmer over low to medium heat for about 15-20 minutes until potatoes are cooked through.
The soup should be thick enough due to the potatoes and coconut milk. If not, you can add more milk or puree some of the soup with a hand mixer and pour back into the soup.
Garnish with chives and serve while still hot. Store leftovers in the fridge for up to 2 days.