Late Summer Chowder

Recipe by The FruitGuys’ Rachel Schiros

INGREDIENTS

• 4 tablespoons coconut oil (or butter or olive oil)
• 1–2 medium-size sweet onions, thinly sliced
• 4–5 cloves garlic, finely minced
• 2 teaspoons salt
• 1 large sweet potato or small butternut squash (or other hard squash), peeled and cubed
• 2–3 red, orange, or yellow sweet bell peppers, chopped in large pieces
• 6 cups vegetable broth
• 3 ears sweet corn (kernels sliced off of cobs)
• 1   1/2 cups cooked and drained garbanzo beans, cubed tofu, or cubed cooked chicken
• 1   1/2 teaspoons paprika powder
• 1   1/2 teaspoons ground cayenne pepper
• 1   1/2 teaspoons ground black pepper

Garnish, divided between bowls

• 6 tablespoons fresh herbs (oregano, cilantro, dill, or chives work well), finely diced
• 3/4–1 cup sour cream, Greek yogurt, or coconut milk

PREPARATION

1. Heat oil over medium heat in a large pot.
2. When completely melted, add onions, garlic, and salt. Stir frequently, until onions and garlic begin to brown, about 10 minutes
3. Add sweet potato or squash and bell peppers. Stir frequently until sweet potato or squash is tender, about 15 minutes.
4. Stirring constantly, increase heat to high until vegetables are sizzling and add vegetable broth.
5. Reduce heat to medium-high, and add remaining soup ingredients. Simmer for 30 minutes, stirring occasionally.
6. Allow to cool slightly and garnish each bowl with 1 tablespoon herbs and 1–2 tablespoons sour cream, Greek yogurt or coconut milk.

Prep time, 20 minutes; cook time, 55 minutes. Serves 5–6.