That Salu Life
Good Food. Good Health. One Life. One Planet.
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Recipes

Dedicated to delivering delicious, uncomplicated and healthful dishes that keep your mind and body fit. 

Corn Chowder

The Breakdown: 

Serving Size (6 to 8 servings)

  • Yellow Potatoes - 3, boiled and sliced
  • Yellow Corn - 3, 15.5 oz cans
  • Red Bell Pepper - 1, sliced
  • Celery - 2 stalks, diced
  • Sweet Onion - 1, chopped
  • Garlic - 3 cloves, minced
  • Low Sodium Vegetable Broth - 2 cups
  • Unsweetened Coconut Milk - 1 cup
  • White Wine Vinegar - 1/4 cup
  • Smoked Paprika - 1/2 tbsp.
  • EVOO - 2 tbsp
  • S&P

Optional for garnish:

  • Green Onion/Chives
  • Cilantro - chopped
  • Avocado

How to: 

1. Bring a medium pot of water to boil and once boiling, add potatoes for 8 minutes. Set aside, drain and let cool

2. Heat the EVOO with the minced garlic in a large pot over medium heat

3. As garlic becomes fragrant, add onion and celery and add a dash with salt and pepper

4. Once onion and celery cook down (about 5 to 7 minutes), add potatoes, smoked paprika and additional dash of salt and pepper

5. Continue to stir ingredients allowing potatoes to cook down (about 5-7 minutes)

6. Add one of the cans of corn, vegetable broth, white wine vinegar and coconut milk to medium-high heat with additional dash of salt and pepper

7. Once the liquid comes to bubble, lower heat and let simmer uncovered

8. To add a creamy consistency, after 30 minutes add one cup of the mixture to food processor or blender to smooth

9. Add the mixture to the pot and continue to let simmer for 30 minutes

10. Garnish with chopped green onion or chives, chopped cilantro, avocado and enjoy!