Easy Dinner Recipe Of The Week ~ CAJUN CORN CHOWDER

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium white onion, peeled and diced
• 1 green bell pepper, cored and diced
• 2 ribs celery, diced
• 4 cloves garlic, peeled and minced
• 6 cups vegetable stock
• 1 1/2 pounds Yukon gold potatoes, diced into 1/2-inch cubes
• 1 (14-ounce) bag frozen corn (or you could also use canned whole-kernel corn)
• 1 cup red lentils*, rinsed and picked over
• 2 tablespoons Cajun seasoning (or more/less to taste)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 (14-ounce) can coconut milk
• optional toppings: chopped green onions or chives, bacon, or oyster crackers, etc.

  INSTRUCTIONS

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 3 minutes, stirring occasionally.  Add bell pepper, celery and garlic, and continue sautéing for 5 more minutes, stirring occasionally.
  2. Add vegetable stock, potatoes, corn, lentils Cajun seasoning, thyme and salt.  Stir to combine.
  3. Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover, and cook for 10-15 more minutes, stirring occasionally, until the potatoes and lentils are tender.
  4. Stir in the coconut milk until combined.  Taste and season with additional salt and/or Cajun seasoning if needed.
  5. Serve warm, garnished with your desired toppings.  Or refrigerate soup in sealed containers for up to 3 days, or freeze for up to 3 months.