Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425 ̊F.
Roast the Brussels Sprouts. Toss the sprouts in salt, pepper, and extra virgin olive oil. Then, place them on the baking tray. Roast for 20-25 minutes, turning halfway.
Set a pot to medium heat. Once hot, add the celery, carrots, onion, garlic, and bell pepper. Sauté until the onions are translucent, 7-8 minutes. Then, add the beans and cook until warmed through, 1-2 minutes.
Sauté the potatoes. Set a skillet to medium heat. Once hot, add extra virgin olive oil. Then, add the potatoes. Cook for 6-7 minutes, until browned, and season to taste. Then, remove from heat and set aside for later.
To the pot, add vegetable stock. Bring to a boil, then add the corn, potatoes, cauliflower, and spices. Stir to combine, and then cover and reduce heat to a simmer. Cook for 15-20 minutes, until the potatoes are tender. Then, add the coconut cream, and adjust seasonings to taste.
Plate the chowder, then top with the roasted Brussels sprouts and your desired garnishes. Enjoy!
