Blend one bag of the Bird’s Eye Super Sweet Corn with the coconut milk in the food pressor. Set aside.

Sauté onion and garlic: Melt butter in a large pot over medium heat. Add the onion and diced potatoes and cook for 2 minutes on medium low heat, stirring frequently.

Next, you will need to make the roux: Add in the flour, garlic, and cook for 1 ½ minutes. While whisking, slowly pour in the corn and milk mixture. Cook for 2 more minutes.

Then, add 1 bag of the Bird’s Eye Mixed Vegetables and season: Stir in Bird’s Eye Mixed Vegetables and season with salt and pepper to taste.

Simmer the soup: Adjust the heat to high and bring to a quick boil. Then reduce the heat to medium-low and allow to simmer, stirring occasionally. Cook for an additional 15 minutes or until the vegetables are soften.

If the chowder is too thick, add either 1 cup of milk or vegetable broth to loosen it.

Serve warm and enjoy.