Corn Chowder

Prep:

Grab 8 corns and prep this by removing your corn kernels from the stalk and set aside along with two stalks.

Directions:

1. Set your oven to 375 degrees.
2. Begin by chopping your whole onion either by hand or using your Vitamix blender chopper.
3. Place 1 tbsp avocado oil to a large pot set to medium heat, add your onion and garlic cloves and sauté until fragrant (5 minutes).
4. Top with your wine and a heavy pinch of salt and set to a medium low heat to reduce the wine down for 10 minutes.
5. Next add your peeled and diced potatoes and corn kernels, top with enough broth to cover and add two stalks and your bay leaf.
6. Meanwhile, place two corns on a small baking sheet. Lather in avocado oil and place in the oven to roast for 25-30 minutes.
7. Once everything is tender, top with your coconut milk and blend for 10 seconds leaving the soup creamy yet chunky! Enjoy!