Roasted Corn & Chicken Tomato Chowder

This is a great summer soup! The roasted corn and tomatoes taste so good:) We had this the other night...it was kinda a rainy/cloudy day...and I was just anxious to test this idea out! I was optimistic and made a double batch! We were all thankful that I did! Even little Levi gobbled this up for dinner...and lunch again the next day! Even had enough to make a small dish to freeze!

*This could totally be a vegetarian soup simply by omitting the shredded chicken!

Roasted Corn & Chicken Tomato Chowder

1 tbsp olive oil
1 tsp cumin
1/2 to 1 tsp curry or chili powder (I used curry but think chili would compliment the other flavours better..not sure? Use what you love best!)
5 cloves garlic, chopped
1 medium sweet onion, diced
3 ears of corn, roasted, kernels removed (or...it's much easier to use frozen corn kernels roasted on a baking sheet for about 15 minutes, or until 'roasted'...that's what I do!)
1 large sweet potato, peeled, diced
1 14-oz can Diced Tomatoes (if they were in season I would just use fresh and up my broth to 4 cups)
1/4 cup chopped green chiles (totally optional!...we love heat though)
2 cups vegetable broth
1 14-oz can coconut milk (if you are wanting to use dairy, then cream would work too)
2 cups shredded cooked chicken pieces
Sea salt and ground pepper, to taste

Just before serving:

3 tablespoons fresh chopped cilantro (optional...not everyone is a fan)
Fresh lime juice from 2 juicy limes (definitely MAKES the soup!)
*we had a ripe avocado on the counter so we used that for a garnish too...very good!

Directions:

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry or chili powder...cook for one minute.

Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, sweet potato, canned roasted tomatoes, green chiles...stir for a minute. Add in the broth.

Cover and bring to a high simmer. Lower the heat and simmer gently, until the sweet potatoes are tender, about twenty minutes or so.

Add the coconut milk and cooked chicken pieces. Stir and season with sea salt and ground pepper. Increase heat without letting the soup boil.

Some people prefer think soup...some prefer thin...feel free to adjust the broth amount to your liking at this point! This soup will thicken as it sits.

Just before serving, add the chopped cilantro and fresh lime juice. The lime juice brightens the taste and spice. If at this point you find it too spicy or hot for your family, you can lessen that by adding a few squirts of raw agave or honey:)

It goes without saying that this soup tastes even better the next day!

Serves 6-8