Instructions

1. Remove corn kernels from the cobs, and reserve.
2. Place the cobs in a large stock post with 20 cups of filtered water with 2 tsp of salt and 1 bay leaf.
3. Bring to a boil, then add the potatoes to the pot and simmer for 20 minutes, until potatoes are soft.
4. Meanwhile, sauté the onion in a heavy skillet for 5 minutes. Add the celery, garlic and carrots and cook another 5 minutes. Add the peppers and cook another 5 minutes.
5. Add the corn kernels and continue sautéing for 5 more minutes.
6. Remove corn cobs and bay leaf from soup pot. Purée 1/2 of the potatoes in pot, either by inserting an immersion blender into the pot and puréeing it partially, or by removing 2 cups worth of potatoes and blending in a food processor.
7. Add the sautéed veggies to the soup base. Add remaining tsp of salt, white pepper, nutmeg, and red pepper flakes.
8. Add coconut oil to the saute pan, then make a roux by whisking the flour into the oil until combined.
9. Add 2 cups of soup broth to roux mixture, continuing to whisk constantly to prevent lumps from forming.
10. Add the coconut milk to the roux mixture, whisking constantly until blended.
11. Add the roux mixture back into the soup pot.
12. Continue cooking soup for 30 more minutes, stirring frequently to prevent sticking on the bottom of the pot, until thickened.
13. Serve in bowls with croutons and parsley as garnish.