Spicy Corn Chowder

• 2 Tbs. olive oil
• 1/2 medium onion, diced ( 3/4 cup)
• 1 stalk celery, diced (13 cup)
• 2 small yellow-flesh potatoes, diced (2 1/2 cups)
• 1 10-oz. pkg. frozen
• sweet corn (2 cups)
• 1/2 chipotle chile in adobo sauce, diced
• 1 bay leaf
• 2 cups low-sodium vegetable broth
• 1/2 13.5-oz. can coconut milk ( 3/4 cup)
• 1 Tbs. chopped fresh parsley

1. Heat oil in large, heavy saucepan over medium heat.
2. Add onion and celery, and saute 5 minutes, or until soft.
3. Add potatoes, corn, chipotle chile, and bay leaf, and cook 10 minutes, stirring frequently.
4. Add broth, and bring to a boil.
5. 3.Reduce heat to medium-low, and simmer 10 minutes, or until vegetables are tender.
6. Stir in coconut milk and parsley, and season with salt and pepper, if desired.

olive oil, onion, celery, potatoes, frozen, sweet corn, bay leaf, vegetable broth, coconut milk, parsley

Taken from www.vegetariantimes.com/recipe/spicy-corn-chowder/ (may not work)