Corn Chowder with Potatoes – Hannah Romanowsky

Ingredients

• 3 medium-sized golden potatoes, cone #3
• 1 red bell pepper, cut into medium-sized chunks
• 5 cups corn kernels either fresh or frozen
• 2 stalks of celery, chopped
• 1 onion, finely chopped cone #3
• 2 carrots, sliced cone #4
• 2 bay leaves
• 1/2 teaspoon smoked paprika powder
• 1/2 teaspoon Cajun seasoning (optional) Omit if you don’t want the corn chowder to be a bit spicy!
• 4 cups vegetable broth
• 1 cup coconut milk
• 1/2 cup unsweetened almond milk
• salt, to taste
• black pepper, to taste
• 1 green onion, cut into rings
• 1/2 cup fresh parsley, chopped