Corn and Potato Chowder with White Beans

Instructions

1. 1

   Cook the diced onion and celery in the oil in a large pot over medium heat for 5 minutes. Add the garlic and smoked paprika for 1 minute.

2. 2

   Add the diced potatoes and broth, bring to a boil, and simmer 12 minutes until the potatoes are tender.

3. 3

   Stir in the corn, drained beans and coconut milk and simmer 5 more minutes.

4. 4

   Blend about a third of the soup with an immersion blender (or in a blender) to thicken it, leaving plenty of chunks.

5. 5

   Season with salt and pepper and top with sliced green onions.