Another Dish that has minimal ingredients, yet tastes amazing. This is something that is quick and easy while the flavor is all in the technique and how you respect the ingredients. Let’s get to it.

Recipe make 2 servings.

Ingredients:

• 1 Tbsp Avocado or Olive oil
• 1 Small Onion, minced
• 2 cloves garlic, minced
• 1 2″ Nub Fresh Turmeric, grated (or 1 Tsp Turmeric Powder)
• 2 Tsp Arrowroot starch
• 1 1/2 c Frozen Sweet Corn (See notes if using fresh)
• 2 c Chicken Stock
• 1 c Full Fat Canned Coconut Milk
• 10 oz Haddock, cut into 1/2 inch cubes
• Salt to Taste

1. Start by heating avocado oil in a heavy bottomed pot on medium heat. Then add your onions and start sauteing them until translucent, about 4-6 minutes, it’s okay if it caramelizes a little bit.
2. Add the garlic and turmeric and cook for another 1-2 minutes or until fragrant.
3. Stir in the arrowroot starch until it coats everything, then slowly start incorporating your chicken stock making sure not to form clumps.
4. Add your corn and cook until liquid begins to thicken.
5. Once thickened add your coconut milk and haddock, continue to cook until your Haddock is cooked through, then it’s ready to serve.

Notes:

1. If using fresh corn, make sure to cook it first, on the cob, before cutting the kernels off. Pro tip: After cutting the kernels off put the cob in the soup and steep it in the broth for more flavor.
2. If using fresh turmeric, it will stain…. I had nice baby blue nails before and now they’re neon green…. You know what you do to get that stain off? Hmmm? Another freaking manicure, that’s what. The things I do for flavor… Flavor was amazing though.