Step 1

Cut all the vegetables in bite-sized chunks or slices. Put 2 cups of the corn in a blender together with the coconut milk and the almond milk. Blend until smooth. Set aside.

Step 2

In a large pot, sauté the onion in some oil until it becomes translucent. Then, add the vegetables, the spices, the bay leaves, the vegetable broth, and the pureed corn. Bring to boil and cook for about 15 minutes or until the vegetables are tender.

Step 3

Discard bay leaves. Season with salt and pepper and sprinkle with the green onion and the fresh parsley. I like this corn chowder best with warm whole wheat baguette.