This soup is phenomenal.

Try doubling this fall beauty so that you have plenty  of nutrient dense food available at your finger tips so that when the temperature dips, (or your lower the thermostat) and those fall munchies set in, you'll be READY!
Adding more protein and fiber with a can of beans might be a great addition. Got a high level of training going on right now and need some extra carbs?  Toast some Quinoa before adding it to the chowder!   

Ingredients:
1 16 oz bag of frozen corn
4 cups fresh organic baby spinach
1 cup yellow onion, thinly sliced
1 cup red bell pepper, thinly sliced
2 cloves garlic, finely chopped 
2 (15 oz) cans light coconut milk  (Decrease to one can to save some calories and add extra stock to replace liquid.)
1.5 cups unsweetened non-dairy milk (almond, rice, soy)
1 cup no salt added vegetable stock
1-3 tsp red curry powder, adjust to taste
1/4 tsp. Thai red curry paste
1 tbsp date syrup or maple syrup, optional  (Try some Stevia for a no-calorie option.)
Black pepper, to taste
Salt to taste
Fresh cilantro, chopped  (DO try to use fresh.)
Peanuts (Optional but GREAT!)

Directions:
Heat a medium saucepan over medium-high heat, add the onions and two tablespoons of water. Saute until onions are translucent.  Add more water if needed.

Add garlic and sauté for an additional 1 minute.

Add corn and bell pepper.  Sauté for 5-8 minutes stirring constantly, adding a tablespoon of water when needed.

Add coconut milk, vegetable stock, date syrup, and curry powder. Bring to a simmer and cook for 5 minutes.

Add spinach and cook until just wilted, about 1 minute. Season with pepper and adjust to taste.

Serve with fresh chopped basil and lime wedges.