Vegan Corn and Squash Chowder

🧂 Ingredients

• 1 tbsp Olive Oil
• 3 cloves Garlic

  minced
• 1 Onion

  diced
• 3 tbsp Celery

  diced
• 2 cups Butternut squash

  cubed
• 1 large Sweet Potato

  peeled and cubed
• 1 pound Baby Potatoes

  halved
• 1 cup frozen corn
• 1 15 oz can unsweetened coconut milk
• 8 oz water
• 2 tsp Thyme leaves
• 1 tsp Salt
• Pepper to taste

Instructions

• 1 Heat oil over medium in a large pot, then fry the onions, garlic and celery for
  5 minutes stirring often until fragrant and turning golden.
• 2 Add Potatoes and salt and cook for 5 minutes stirring often
• 3 Add sweet potatoes, butternut and corn then cover and cook for 15 minutes
  stirring occasionally.
• 4 Add water, coconut milk and thyme and bring to a boil. Turn to a simmer and cook
  until all is fork tender.
• 5 Finish with black pepper

Nutrition Info