Stovetop:

Prepping the corn: If using fresh corn, hold ear of corn upright in a large shallow bowl and slice off kernels with a sharp knife as close to cob as possible into the bowl.

1. Prep all the veggies and then measure the spices and add to a small bowl.
2. Heat a Dutch Oven/Soup Pot (at least 5 qt) on medium heat. Add the onions, celery, peppers, oil (or veggie broth or water) and a pinch of salt and pepper. Saute for 5 minutes until the veggies are starting to soften.
3. Add in the potatoes, carrots, corn and cajun spice blend, give everything a stir. Now add in the rest of ingredients (except liquid smoke, vinegar and coconut milk). Bring to a boil on high heat, reduce to a simmer, cover and cook for 15 minutes or until potatoes are cooked through.
4. For thick and creamy corn chowder: Remove the pot from heat and take two big ladles of soup and puree. Return blended soup to pot, add in the vinegar, liquid smoke and coconut milk. Stir the soup, adjust any seasonings to taste and season with additional salt and pepper if necessary.
5. Enjoy with optional toppings and Serve with bread, buns or your favourite cornbread recipe and a simple side salad. For step by step photos, FAQ and more see above post.

Slow Cooker:

Prepping the corn: If using fresh corn, hold ear of corn upright in a large shallow bowl and slice off kernels with a sharp knife as close to cob as possible into the bowl.

1. Add all ingredients (except liquid smoke, vinegar, and coconut milk) to your slow cooker. Cover and cook on high for 3 hours or low for 5 hours or until the potatoes are tender.
2. Remove the lid and take two big ladles of soup and puree. Return blended soup to slow cooker, add in the vinegar, liquid smoke and coconut milk.
3. Stir the soup and season with additional salt and pepper if necessary.
4. Enjoy with optional toppings and Serve with bread, buns or your favourite cornbread recipe and a simple side salad.

Instant Pot:

Prepping the corn: If using fresh corn, hold ear of corn upright in a large shallow bowl and slice off kernels with a sharp knife as close to cob as possible into the bowl.

1. Prep all the veggies and then measure the spices and add to a small bowl.
2. Set a 6 quart instant pot to sauté. Add the onions, celery, peppers, oil (or veggie broth or water) and a pinch of salt and pepper. Saute for 5 minutes until the veggies are starting to soften.
3. Press cancel and add in the potatoes, carrots, corn and cajun spice blend, give everything a stir. Now add in the rest of ingredients (except liquid smoke, vinegar and coconut milk). Close and lock lid and set valve to 'sealing' position. Set the pressure cook button to high pressure for 6 minutes.
4. When time is up turn the valve to 'venting' for a quick release. Be careful it will be hot. Once pin has dropped, remove lid and take two big ladles of soup and puree. Return blended soup to pot, add in the vinegar, liquid smoke and coconut milk. Stir the soup, adjust any seasonings to taste and season with additional salt and pepper if necessary. 
5. Enjoy with optional toppings and Serve with bread, buns or your favourite cornbread recipe and a simple side salad.