Thick & Creamy Coconut Corn Chowder

• 4 cups potatoes, chopped
• 2 cups carrots, chopped
• 1 cup celery, chopped
• 1 cup onion, chopped
• salt
• 2 cups unsweetened coconut milk
• 1 12 cups milk
• 12 cup parmesan cheese, grated
• 1 tablespoon powdered cayenne pepper
• 2 (15 ounce) cans creamed corn
• 1 (15 ounce) can corn

1. In a soup pot, combine potatoes, carrots, celery, onions, and salt.
2. Cover veggies with a small amount of water, and bring to a boil.
3. Cook until tender (about 15 minutes), Once finished cooking most of the water should have evaporated leaving only a small amount of liquid.
4. Do not drain.
5. When tender mash or beat with a mixer into a thick paste.
6. Heat coconut milk in a small pan and add cheese ,milk and cayenne pepper, Heat until thick .Add white sauce to mashed vegetables.
7. Add the 3 cans of corn and stir into soup mixture.
8. *If you find chowder to thick you can add milk as needed.

potatoes, carrots, celery, onion, salt, unsweetened coconut milk, milk, parmesan cheese, powdered cayenne pepper, corn, corn

Taken from www.food.com/recipe/thick-creamy-coconut-corn-chowder-449942 (may not work)