Coconut Corn Chowder

This is another recipe I am sure Dad may not like, but I still think its delicious. I think the coconut milk makes it taste a little fresher and not as heavy as some chowders are. Because it's a relatively easy and quick recipe, we make it quite a bit. This is also adapted from Robin Robertson's book "Quick-Fix Vegan."

Ingredients
1 onion, chopped
1-2 cloves garlic, minced
2 tsp freshly zested ginger
2-3 Russet potatoes, chopped
1 14 oz can tomatoes with chilies
4 C vegetable broth
3 C fresh or frozen corn kernels
salt & pepper to taste
1 12 oz can coconut milk
3 TBS cilantro

Place onions in a pot with a small amount of water. Boil until onions are transparent. Stir in ginger, garlic, potatoes tomatoes and vegetable broth and bring to a boil. Reduce to medium and simmer until potatoes are done. Add corn and coconut milk and heat until warm. Stir in cilantro and serve. May serve with sriracha on top if desired.