Coconut Corn Chowder

1 Tbsp Coconut Oil
1 Cup Onion, Chopped
1 Tbsp Garlic, Grated
1 Cup Celery, Chopped (3 Celery Stalks)
1/3 Cup Jalapeno Pepper, Finely Chopped with Seeds (2 Jalapeño Peppers, Large)
1/2 Tsp Salt

Heat oil in a pan, add onion, garlic, celery, jalapeño pepper, salt saute for 5 minutes in medium flame.

1/2 Tsp Red Chili Powder
16 oz Frozen Corn
1/2 Cup Water

Add red chili powder, corn, mix well, add water, mix well, close the pan and cook for 2 more minutes in medium flame. Switch off the stove and use immersion blender to roughly blend the soup. Don't blend it very smooth, leave some parts chunky.

3 Cups Water
1 and 1/2 Tsp Salt

Add water, salt bring it to a boil.

13.5 oz Coconut Milk

Add coconut milk and simmer for 5 minutes in medium flame.

Fresh Parsley / Cilantro, Chopped

Serve with freshly chopped parsley / cilantro.

Taste Note: Tastes GREAT.
Serves: 3
Yields: 6 Cups
Source: amuse-your-bouche