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Coconut Chicken Corn Chowder

 2 tbsp coconut oil
 2 boneless, skinless chicken breasts (about 14 oz), diced
 3 cloves garlic, minced
 1 small sweet potato (about 5 oz), peeled and diced
 2 red potatoes, diced
 1 red bell pepper, diced
 1 cup finely diced celery (about 4 stalks)
 4 large ears corn, husked, and de-eared.
 1 bunch green onions, light and dark green parts divided
 3 low-sodium chicken broth
 1 can full-fat coconut milk
 ½ cup thinly sliced fresh basil
 salt & black pepper, to taste
 ¼ cup unsweetened coconut flakes (or shredded coconut), toasted (optional)

Place coconut oil in large pot. Heat to medium high heat. Place diced chicken in pot, and cook until mostly cooked. Add garlic, and stir.


Add potatoes, celery and red peppers. Stir to cook.


Cut kernels from corn, add to chicken potato mixture. Salt and pepper to taste.


Add chicken broth and coconut milk. Bring to a low boil.


Remove 1-2 cups of the soup mixture. Blend into a smooth purée. This will thicken the entire soup mixture.


Reduce and allow to simmer at low heat until potatoes are completely done. Season with salt and pepper to taste.


Garnish with green onion tops, basil and toasted coconut. Recipe inspired by Monkeypod restaurant in Waimea, Maui Hawaii