Coconut Ginger Curry Leek Red Potato Chowder

Ingredients

• 5 cupsVegetable Broth
• 1 onionYellow Onion
• 2 tbspUnsalted Butter
• 3 tbspCornstarch
• 8 ozLeek
• 12 ozRed Potato
• 2 cupsCoconut Milk Beverage
• 1 tspGround Ginger
• 1 tbspCurry Powder
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Chop the Yellow Onion and prepare the Leek, Red Potato, draining and rinsing any canned ingredient.
2. Melt the Unsalted Butter in a soup pot. Cook the Yellow Onion and Leek, Red Potato with the Table Salt for 6 minutes, then add the Vegetable Broth and simmer until the firmest ingredient is tender.
3. Whisk the Cornstarch into the liquid ingredient among the Coconut Milk Beverage, Ground Ginger, Curry Powder, stir all of the Coconut Milk Beverage, Ground Ginger, Curry Powder into the pot, and simmer gently until the chowder thickens. Serve hot.