• Add olive oil, onions, celery, and carrots to large pot on medium heat and sautee for 5 minutes. Stir frequently to ensure the vegetable do not burn. Cook until onions are translucent.
  1 medium Onion, 2 Celery Stalks, 2 tbsp olive oil, 2 medium Carrots
  
• Add garlic to the pot and stir to mix with vegetables for 1 minute.
  1 tbsp Garlic
• Add Vegetable Broth, Coconut Milk, Corn, Potatoes, Cumin, Salt, Pepper, Oregano, and Cajun Seasoning (Optional for spice) to pot and stir to combine. Cook to a boil.
  1 can Coconut Milk, 4 cups Vegetable Broth, 3 cups frozen Sweet Corn kernels, 2 cups Potatoes, 1 tbsp Ground Cumin, 1 tsp Salt, 1/2 tsp Dried Oregano, 1/2 tsp Pepper, 1/2 tsp Cajun Seasoning
  
• Turn down heat to medium-low or Low and simmer for 30 minutes. Stir occasionally.
• Add Maple Syrup to a bit more sweetness based on your taste. Stir to combine in the chowder.
  1 tbsp Maple Syrup
  
• Add more seasoning based on your taste.
• Turn off the heat and let sit for 5 minutes to thicken and cool down.

To thicken

• Combine water and cornstarch. Stir until cornstarch is dissolved.
  1/4 cup water, 1 tbsp Cornstarch
• Add the mixture to the chowder slowly while stirring.