Corn White Chili

1. • 2-3 cup corn kernels (non GMO, seasonal)
   • 3 tbsp olive or avocado oil (divided)
   • 1/4 tsp sea salt
   • 15 ounces of light coconut milk or cream (whatever you prefer, both work great)
   • 1 tsp paprika
   • 2-3 garlic cloves (if they are small, use 3)
   • 1/4 tsp black pepper
   • 1/2 tsp sea salt
   • 2 tbsp chili sauce or Sriracha (plus extra for topping)
   • 1/4 cup packed fresh basil leaves (some for garnishing)

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   INSTRUCTIONS

   1. First Roast your corn kernels. Preheat oven to 450F. While preheating toss you kernels in 1 tbsp oil and and 1/4 tsp sea salt. Place on baking tray. Bake for 15 -20 minutes or until golden brown.
   2. Remove kernels and let cool.
   3. Next peel your garlic.
   4. Place your corn, garlic, and the rest of your ingredients in a blender. Blend until creamy.
   5. Pour blended soup into a stock pot. Heat on medium heat until it comes to a soft boil. About 2-3 minutes. Then reduce to low until ready to serve.
   6. Serve in bowls with fresh basil on top, extra chili sauce, and black pepper.
   7. If you are making ahead, you can store in fridge or freezer in a air tight container. note due to coconut milk/cream becoming solid at cooler temperatures, you will need to mix thoroughly or blend again if you want to reheat.
   8. If you want a thinner soup, feel free to add in broth.

Original Recipe