One of my patients gave me the recipe for this nutritious and super delicious soup. I made a few modifications to the original recipe.

If you are a vegetarian, simply leave out the chicken and replace it with white beans. If you follow a paleo or keto diet and avoid all grains, then you could leave out the corn. Ideally, all the ingredients would be organic.

Serves 6-8 large portions

Ingredients:

• 6 tbs extra virgin olive oil
• 2 teaspoons cumin
• 4 teaspoons curry powder
• 6 cloves of fresh, chopped garlic
• 1 large onion, diced
• 4 ears of fresh corn. If not available, use 2 packages of frozen corn kernels.
• 1 large garnet sweet potato, peeled and diced
• 16 oz. of tomato sauce in a glass jar (try to avoid canned products)
• 1 cup chopped, fresh tomatoes
• 8 oz. of frozen roasted, mild green chiles (fresh if available)
• 1 quart vegetable broth (available in cartons at the health food store, or you could make your own)
• 8 oz. of coconut milk (If you have to use cans, get the kind without the BPA liners. Native Forests use BPA-free cans) In order to avoid cans altogether due to their lining, you can use coconut flakes. I use “Let’s Do Organic Unsweetened Coconut Flakes.” You will need two cups of the flakes
• 3 cups of chicken thighs from organic free-range chickens
• Sea salt and ground black pepper to taste
• 6 oz chopped cilantro
• 4 limes

Preparation:

Begin by placing all your ingredients on your kitchen counter.

Make up the coconut milk by adding the 8 ounces of concentrated coconut in a can with 8 ounces of water and blend. Or, put two cups of the packed coconut flakes in the blender and add two cups of water and blend, Put aside the coconut milk for now.

Cook chicken thighs ahead of time. Dice them into bite size pieces.

Roast the corn kernels on a baking sheet lined with parchment paper. Set aside after after roasting.

Have the onions, garlic, sweet potatoes and tomatoes chopped and ready to go before beginning to make the soup.

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry. Cook for 2 minutes while stirring continuously to infuse the oil with the spices.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, tomato sauce, fresh tomatoes, green chile and stir for a minute.

Add in the broth. Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about thirty minutes or so.

Add the coconut milk and cooked chicken pieces at the end. Heat through gently but don’t boil the soup once the coconut milk has been added.

Stir and season with sea salt and ground pepper.

After the soup is dished out into the bowls, add the chopped cilantro and fresh lime juice. Stir. Taste. Adjust seasoning if necessary.

The chowder works well cooked slowly in a crock pot for a couple of hours. Add the coconut milk and cooked chicken 30 minutes before serving and heat through. Add the lime juice and cilantro after the soup is dished out into the bowls.

ENJOY!