Vegetable Corn Chowder: One-Pot Creamy

Instructions:

1. Melt the butter over medium heat. Add the onion and celery, sautéing for 5-7 minutes until the onions become translucent and the celery softens. Note: Don't rush this, or you'll miss out on the base flavor.
2. Stir in the minced garlic and dried thyme. Cook for 60 seconds until you can smell the garlic filling the room.
3. Stir in the cubed potatoes and carrots. Pour in the vegetable broth and bring the mixture to a gentle boil.
4. Reduce heat to low, cover, and simmer for 12-15 minutes until the potatoes are fork tender and slightly softened at the edges.
5. Stir in the frozen corn, creamed corn, and smoked paprika. Simmer for another 5 minutes until the corn is heated through and the liquid is shimmering.
6. Use an immersion blender directly in the pot to pulse 3-4 times. Stop as soon as the soup looks creamy, but you can still see plenty of whole corn kernels and potato cubes.
7. Lower the heat to the lowest setting. Stir in the coconut milk and lemon juice.
8. Heat through for 2 minutes without letting it reach a boil. Note: Boiling coconut milk can sometimes cause it to separate.
9. Season with salt and black pepper to taste.