– corn – red potatoes – avocado oil – yellow onion
Fill a pot with water and bring to a full boil. Remove the husks from the corn and boil for 5 to 8 minutes, or until they turn puffy and are cooked but not too soft. Peel and chop both of the red potatoes in quarters and carefully place it into the same pot of boiling water you used to cook the corn.
Heat the avocado oil in a large stock pot over medium-high heat. Stir in the chopped celery, bell pepper, carrots, seasonings (if adding) and sea salt.
Use a knife to remove the corn kernels from all of the ears of corn. Transfer half of the corn to a blender, along with one of the cooked potatoes.
Add the coconut milk and water (or broth) to the blender, and blend until completely smooth. Transfer the chowder mixture to the stock pot along with the other chopped potato and chopped chicken.
Bring to a full boil. Cook, stirring occasionally, until all vegetables have reached desired doneness, and chicken is cooked through, about 20 to 30 minutes.