Spicy Corn Chowder

Chowder is a favorite in the Pacific Northwest - the perfect dish for chilly, drizzly days. Served with warm rustic bread and some raspberry tea - life just doesn't get much better at the dinner table. This corn chowder recipe has been in my collection for a while and is always popular with guests. Thick and rich, this soup stands on it's own as a main dish.

Serves 6.
Keeps refrigerated for 3 days - freezes well.

• 2 Tablespoons olive oil
  
• 1 yellow onion, finely chopped
  
• 1 celery stalk, finely chopped
• 1 tablespoon honey
  
• 1/2 teaspoon ground coriander
  
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cumin
• cayenne to taste - we like it moderately spicy
  
• 3 golden potatoes, cubed
• 2 cups veggie stalk
  
• 1 cup almond milk (or whatever kind of milk you want)
  
• 3 cups fresh, canned, or frozen corn kernels - save 1/4 cup for garnish
  
• 1 teaspoon coarse sea salt
  
• freshly ground back pepper
• optional: sharp white cheddar or Parmesan cheese, grated

1. Heat oil in a large pot. Add onion and saute until softened. Add celery and honey and cook until tender.
2. Mix in spices and saute for a minute or two. Add the potatoes and stir together until well coated. Pour in the stock and milk and bring to a boil. Reduce heat to medium and simmer 15 minutes.
3. Add corn and cook two minutes. Remove from heat.
   
4. Working in batches, blend in a blender until smooth. Add more milk and stir well if it's too thick.
   
5. Serve topped with ground pepper, cheese and corn kernels.