398 ml regular corn cream-style canned (most brands are dairy free)
1 teaspoon chili powder
3 tablespoons masa
1 cup so delicious dairy-free original culinary coconut milk
1 cup so delicious dairy free almond milk unsweetened
3 cup regular corn frozen
1 teaspoon ground pepper black
2 tablespoons olive oil extra-virgin
1 small onion minced
1 tablespoon parsley chopped
1 teaspoon salt
2 cups vegetable broth
Equipment
whisk
pot
Directions
In a medium pot preheated over medium-high heat, add oil and sauté onion, chili powder, bay leaf and parsley for 1 minute.
Add corn flour, stir to cook for a few seconds. Slowly pour in the almond milk, whisking to thicken slightly.
Add vegetable broth, coconut milk, frozen corn and canned corn. Bring to a boil. Skim off any foam.Lower the heat to medium, to a strong simmer and cook for another 5 min. Puree ½ of the corn to thicken the soup. Then pour it back into the pot.Season with salt and pepper.
