This hardy and slightly sweet chowder is quick to make. Sometimes I toss in those little salad shrimps for variety and extra protein.
Melt butter in a large pot over medium heat. Whisk in the whole wheat flour and Cayenne pepper to make a thin paste which will help give the soup some extra body. Cook and stir for a minute or two, be careful that it doesn't start to burn.
Add the onions, carrots and celery. Cook until they start to soften, about 4 minutes, stirring occassionally.
Add the corn and salt. Cook for 3 or 4 minutes.
Pour in the vegetable broth, milk and coconut milk. Simmer for 10 minutes.
If using shrimp, add it now and let cook for another 5 minutes to warm up the shrimp.
Adjust salt and Cayenne to your taste.