Corn Chowder Vegetarian and with Shrimp and Bacon

Pictured is the vegetarian portion.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Set a medium soup pot over low heat. Add the olive oil, onion and celery. Cook on low 10-12 minutes.Increase the heat to medium-low and add garlic, thyme and salt. Cook, stirring constantly, for 3 minutes.Slowly add the vegetable broth and deglaze the pan, stirring up any cooked bits that are stuck to the pan. Add salt, pepper, coconut milk, and potatoes. Increase heat to medium-high and bring to a boil, stirring frequently. Reduce heat back to low and simmer until potatoes are tender, about 10 minutes. Add corn. Heat the soup back up. Taste and add more salt and pepper if desired.

Step 2

Take out portions for vegetarians. Add mustard, papricka, and turmeric to the vegetarian portion. Add shrimp and bacon to rest of the pot.