Writing meal plans for up to 500 people is no easy task. It's not because writing meal plans are hard for us, it's because over half the people joining are returning participants and they need fresh and new. That and it can be a huge challenge to please this many people at once.
We get really excited when we come up with something that will be a hit. In case you haven't done a challenge before, the first two weeks are dairy and gluten restricted. So we call this a cleanse friendly phase and this recipe is cleanse friendly and meatless, but we promise even the biggest skeptics will enjoy this one :)
Creamy Corn Chowder
1 Tablespoon avocado oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 ribs celery, chopped
1 medium Yukon gold potato, chopped
2 cups thawed frozen sweet corn
1 red bell pepper, diced
1⁄2 teaspoon celery salt
1⁄2 teaspoon smoked paprika
1 Tablespoon sherry vinegar or white wine vinegar
2 cups low sodium vegetable or chicken bone broth
1 14-oz.can coconut milk
Pink Himalayan sea salt and freshly ground black pepper
To serve: 2% plain Greek yogurt (optional), chopped fresh chives or green onion, extra corn kernels & diced red bell
Heat the oil in a large stockpot or Dutch oven over medium heat. Add the onion and a few pinches of salt.
Cook until translucent and softened, then add garlic, celery, potatoes.
Add the corn, bell pepper, celery salt, paprika, a pinch of salt and pepper; stir. Cook until the potatoes are
slightly softened, about 5-7 minutes, then add the vinegar, broth and coconut milk.
Cover and simmer until potatoes are tender, about 15-20 more minutes. Let cool slightly, then transfer half
the soup to a blender (or blend partially with an immersion blender). Blend until creamy then return it back
to the pot and stir.
Taste and adjust seasonings and serve topped with a dollop of plain Greek yogurt (optional), chopped chives/green
onion, extra corn kernels, and extra diced bell pepper.