Cajun Corn Chowder

Ingredients

• Salt
• Garlic
• Milk
• Pepper
• Bell pepper
• Onion
• Garnish
• Coconut milk
• Vegetable stock
• Thyme

Directions

1. Set a large stockpot over medium-high heat and warm the oil. Add the onion and sauté for 3 minutes, giving it an occasional stir.
2. Add the bell pepper, celery, and garlic, then keep sautéing for 5 more minutes, stirring now and then.
3. Pour in the vegetable stock, then add the potatoes, corn, lentils, Cajun seasoning, thyme, and salt. Give everything a good stir so it is evenly mixed.
4. Keep the pot on the heat until the soup begins to simmer. Lower the heat to medium-low, cover the pot, and cook for 10-15 more minutes, stirring occasionally, until both the potatoes and lentils are tender.
5. Stir in the coconut milk until it is fully worked into the chowder. Taste, then add more salt and/or Cajun seasoning if it needs it.
6. Serve it warm with your desired toppings. If you are saving some, spoon the soup into sealed containers; keep it refrigerated, up to 3 days, or frozen, up to 3 months.