Sunshine in a Bowl: Dairy-Free Mexican Corn Chowder Magic

Ingredients:

• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 jalapeño, seeded and finely chopped (optional, for heat)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 4 cups gluten-free vegetable broth
• 1 cup full-fat coconut milk (or any dairy-free milk of choice)
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions:

1. Sauté the Vegetables:

   • In a large pot, heat the olive oil over medium heat.
   • Add the diced onion and sauté for 3-4 minutes until translucent.
   • Stir in the garlic, red bell pepper, and jalapeño (if using). Cook for another 2-3 minutes.

2. Add Spices and Base Ingredients:

   • Add the corn kernels and diced potatoes.
   • Sprinkle in the cumin, smoked paprika, salt, and black pepper. Stir to coat the vegetables with the spices.

3. Simmer:

   • Pour in the vegetable broth and bring the mixture to a boil.
   • Reduce the heat to low and let it simmer for about 15-20 minutes or until the potatoes are tender.

4. Blend Partially:

   • Using an immersion blender, pulse a few times to blend some of the soup while leaving some chunks for texture. (Alternatively, transfer half of the soup to a blender and blend, then return it to the pot.)

5. Add Coconut Milk:

   • Stir in the coconut milk and let the chowder cook for another 5 minutes to meld the flavors.

6. Finish and Serve:

   • Remove from heat and add the lime juice.
   • Serve warm, garnished with fresh cilantro.

Optional Add-Ins:

• Avocado slices for extra creaminess
• Diced cooked chicken or black beans for added protein
• Tortilla strips for crunch (ensure they are gluten-free)

This recipe creates a creamy, comforting chowder with a touch of spice and Mexican-inspired flavors without gluten or dairy. Enjoy!