Winter Corn Chowder

The weather has been cold, snowy, windy and rainy.  Take your pick.  Great time of year for a big bowl of soup chocked full of vegetables.  This soup comes together in less than an hour and it great with a slice of bread or a toasted cheese sandwich.  I have included substitutions for those looking for a recipe with less calories.

• 4 ears corn, shucked and steamed or 2 c. frozen corn defrosted
• 2 large red potatoes
• 1 T. olive oil and 2 T. butter or3 tablespoons coconut oil (or olive oil)
• 1/4 large white onion
• 2 large cloves garlic, minced
• 3 large carrots, peeled and chopped
• 3 large stalks celery, chopped
• 1 large red bell pepper, cored and chopped
• 1-½ teaspoons sea salt
• ½ teaspoon paprika
• ¼ teaspoon ground cumin
• 2 c. heavy cream or part cream and part milk or 2/3 cup full-fat canned coconut milk 
• 2 T. flour

Prick potatoes with a fork and put in microwave for 5-6 minutes, or until tender.  Take out and dice.
Heat olive oil in Dutch oven.  Add garlic, celery, onion, red pepper and carrot.  Saute about 5-7 minutes.  Add in corn, spices, and salt.   Mix in flour.  Add the milk or cream.  Stir well.  Simmer until thickened.