Green Chile and Corn Chowder

Step 1

In a soup pot, drizzle olive oil and sauté onions and garlic until soft.

Step 2

Add broth, salt, potatoes, and bay leaf. Bring to a soft boil.

Step 3

Cook until potatoes are just barely cooked through (approx 10 minutes).

Step 4

Add corn, paprika, pepper, cilantro, chiles, and coconut milk. Simmer softly for about 5 more minutes, or until corn is tender. Add additional salt and pepper to taste, if needed.

Step 5

To thicken the soup, remove approx 3 cups of soup to a blender. Blend and return to the pot.

Step 6

Serve with a wedge of lime to squeeze over the soup.