Thai Corn Chow Chow (It's Vegan)

By now, most of you know I've gone vegan as a result of a weight loss challenge I entered on the Steve Harvey TV show.  Although I thought I'd really miss meat and desserts, I have to say it's going great and I feel the best I've ever felt - so much energy!  The energy level must be obvious because I'm up late posting a recipe and I haven't done this in months!  You can follow my diet progress here:  http://steveharveytv.com/joyces-diet-progress/.

As a die-hard foodie, regardless of what diet I'm trying, my food MUST taste good!  I have found a few recipes that make me think I can be a vegan for life!  This is one of them.  It was originally created/posted by my dietitian and world-renowned vegan, Julieanna Hever, over at http://plantbaseddietitian.com/.  You can find the original recipe here:  http://plantbaseddietitian.com/thai-corn-chowder-cabbage-salad-part-1/.  I made a few alterations based on what I had on hand.  The carnivores in my house absolutely devoured it! ;)

You will need:

2.5 cups vegetable broth

1 cup onion, chopped

3 stalks celery, chopped

1/2 cup red bell pepper, chopped

1/2 cup orange bell pepper, chopped

1/2 cup yellow bell pepper, chopped3 cloves garlic, minced
1/2 cup mushrooms, chopped
1/2 cup carrots, shredded

1 tbsp ground ginger

½ tsp coriander seeds or ground coriander

1 tsp sea salt (or to taste)

1/2 tsp red pepper flakes (optional)

2 tbsp lemongrass, chopped

4 cups frozen corn

1 can coconut milk

1 1/2 tbsp. lime juice

1 cup fresh cilantro, chopped

Directions

1. In a large pot on medium heat, saute onion, celery, peppers, garlic, mushrooms, carrots, ginger, coriander, salt and red pepper flakes in 1/2 cup of vegetable broth until vegetables are translucent (about 5 to 7 minutes).  Stir constantly to blend flavors.
2. Add lemongrass, 2 cups of corn, remaining broth and coconut milk to the pot.  Bring to a boil.
3. Reduce heat to low, cover and let cook for 10 minutes. 
4. Using an immersion blender, puree the mixture in the pot (or blend in a blender and return to the pot). 
5. Add the remaining 2 cups of corn. Cover and let simmer for 10 minutes. 
6. Add lime juice and cilantro.  Stir and let simmer for 1 minute.
7. Serve hot and enjoy!