Sweet Potato Corn Chowder (with a Thai vibe) – Envy McKee

Ingredients

• 2 tablespoons unsalted butter (you can sub a good quality coconut oil or vegan butter)
• 1 large leek, thinly sliced
• 1 large red bell pepper, diced (I used a La Rouge pepper)
• 1 can + 1/4 cup light coconut milk (I used Trader Joe’s brand)
• 3-4 tablespoons all-purpose flour
• 4 cups vegetable broth
• 2 cups sweet corn kernels (I scraped the corn from two fresh corn cobs)
• 1 big sweet potato, cubed
• 2 carrots, rough chopped to bite sized pieces
• 1 Russet or other “white” potato, cut into bigger bite sized pieces
• a handful of beet greens, swiss chard or other “sturdy” but delicate or sweet flavored green)
• 1 1/2 teaspoons “Emeril/Envy’s Essence” Creole Seasoning
• 3/4 teaspoon thyme
• 3/4 teaspoon sea salt