This is a dairy-free, vegetarian version of the New England favorite. If you’re not in a rush, use roasted sweet corn on the cob (in season) in place of frozen corn.
32 ounces organic frozen corn
½ white onion, diced (about ¾ cup)
2 celery stalks, diced
2 carrots, diced
1 garlic clove, minced
3 tablespoons arrowroot powder
1/2 teaspoon white pepper
4 medium golden potatoes, cut into ½ inch cubes (about 3 ½ cups)
6 cups low sodium vegetable broth
2 cups unsweetened coconut milk
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh thyme, chopped
Combine all ingredients except coconut milk and fresh herbs in a slow cooker or large soup pot. Cook on low 4-6 hours in slow cooker, or simmer on stovetop about 1 hour, until potatoes are tender. Add fresh herbs for last 10 minutes of cooking.
Remove from heat and stir in coconut milk. If desired, use an immersion blender or transfer soup in batches to a high-speed blender and process to desired consistency, blending more for smoother soup and less for chunkier soup.
Serve warm, garnished with a fresh parsley sprig or diced avocadoes.