Potato and Corn with Coconut Milk Soup

The potato and corn soup is easy and a comfort food. I use coconut milk instead of cream for a healthier version. My garden is still full of fresh herbs at this time of the year in the Pacific Northwest. It is best when I can get some fresh corn at the farmers market, but today, I use frozen corn from Costco. Most potato soup recipes use leek; instead, I use sweet onion and garlic for intense flavor. Add some other protein food, such as shrimp or fish, after the soup is done or simply serve as is. Enjoy!

Ingredients:
1 lb. of potato, peeled and cut into 1/2 inch cubes
2 cups corn
1 onion, chopped
1 garlic clove, minced
1 tsp fresh thyme
1 tsp fresh oregano
2 cups vegetable broth
1 cup coconut milk
Salt and pepper to taste

Coconut oil

Directions:
In a medium pot, heat coconut oil over medium heat. Stir in chopped onion and cook until the onion is tender.

Stir in garlic and herbs and cook until fragrant.

Stir in potato, corn, and the broth. Bring to boil and cover.

Simmer for 20 minutes or until potato is tender. Add coconut milk. Remove 2 cups of the soup and blend well (this is another way to thicken the soup without using flour).

Season with salt and pepper. Add shrimp or fish at this time. Bring to boil again and simmer for 5 minutes. Serve.