Corn Chowder

Now for the soup on the right. My roommate made this delicious summer corn chowder, but I wanted to find a way to make it allergy-free.

Ingredients: 

2 tbsp olive oil

1 small onion, peeled and cut into 1/4 inch dice (1 c.)

2 ribs celery, cut into 1/2 inch dice (3/4 c.)

8 sprigs thyme (FYI 1 sprig is not a leaf but an entire stem)

Salt and Pepper

3 cups chicken broth

2 cups frozen corn 

5 small fingerling potatoes, cut into 1/2 in. thick slices

1/2 poblano chile, seeded and cut into 1/2 inch dice

1 can coconut milk

Directions: 

• Add oil, onions, celery, thyme, and salt and pepper to taste to stockpot. Cook over medium-low heat until translucent, about 8 minutes. Add chicken broth and bring to a boil. Reduce heat to medium and simmer 15 minutes.
• Add corn, potatoes, and chile; cook until potatoes are tender, 8 to 10 minutes. Remove and discard thyme. Add coconut milk and simmer until soup is hot.

The recipe calls for crumbled bacon as a garnish, but I left it out because the soup was already so hearty.