Coconut Corn Chowder
2-3 tablespoon oil
1 carrot, thinly sliced*
1/4 red onion, chopped*
3-4 cloves garlic, minced
1/8 teaspoon cayenne pepper (optional)
1 hot pepper, stemmed, seeded and diced(you choose depending on heat)
1 14oz can black beans, drained and rinsed
1 tablespoon sea salt
2-3 roasted red peppers from a jar, chopped
2 heaping cups of corn
2 14 oz cans coconut milk (use the thick authentic kind!)
1 1/2 cups water
lime juice and black pepper to taste
*This is what I had on hand but feel free to adjust to include more of the ingredients you like.
In a stock pot, saute onion for 1-2 minutes, then add garlic, pepper, cayenne and carrots. Saute for several minutes until onions and garlic begin to brown and carrots start getting softer (sorry that's not very specific). Stir in coconut milk, water, salt, pepper and corn and increase heat to "High". Let it heat for a few minutes and then add beans and peppers and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and drizzle in some lime juice (probably no more than 2 tsp). Serve hot with toasty/crusty bread!