Curried Corn Chowder

This recipe uses coconut milk instead of cream for a rich, creamy flavor and texture!

1 1/2 cups diced sweet potato
1 tablespoon extra-virgin olive oil (or coconut oil)
1 large onion, diced
2 cloves garlic, minced
4 cups corn kernels, freshly cut from about 4 ears of corn
1 teaspoon curry powder
1/2 teaspoon tumeric
1 can coconut milk
2 cups vegetable broth
Chopped cilantro, for garnish
Minced red chili, for garnish
Sliced green onion, for garnish

View the full recipe at An Avocado A Day →