Spicy Vegan Corn Chowder

1. 1

   Melt the coconut fat into the olive oil over low heat.

2. 2

   Add the leek and sautee at low temperatures.

3. 3

   When it starts to get fragrant, add the chili powder (really just a good pinch, but don't get that stuff in your eye!

4. 4

   ).

5. 5

   Open and drain the canned corn into a bowl.

6. 6

   Toss corn in the fragrant, oniony oil and let the corn flavor infuse.

7. 7

   Add the vegetable broth and salt (to taste), if it needs more broth, add the juice poured off from the cans.

8. 8

   Simmer for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.