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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)
1

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.

2

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

3

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

4

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

5

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

6

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

7

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