Ingredients

• 1 tablespoon coconut oil
• 1/2 medium onion, finely diced (about 1/2 cup)
• 1/4 cup chopped tasso ham (see Cook's Note)
• 1/2 red bell pepper, diced (about 1/2 cup)
• 1 stalk celery, diced (about 1/4 cup)
• 2 tablespoons finely diced jalapeno
• 3 ears corn, kernels cut off (about 2 cups)
• 2 teaspoons fresh thyme leaves, chopped
• 1 cup diced canned fire-roasted tomatoes
• 1/2 cup half-and-half
• 1/4 cup vegetable stock
• 1/2 cup fresh parsley leaves, chopped
• Kosher salt and freshly ground black pepper

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Instructions

1. Heat the coconut oil in a large saucepan over medium heat. Add the onions and cook until soft, about 3 minutes. Add the tasso ham, red pepper, celery and jalapeno and cook until soft, about 2 minutes. Add the corn and thyme. Continue to cook, stirring occasionally, for another 3 minutes. Add the tomatoes, half-and-half and vegetable stock. Simmer until the sauce is reduced and thickened, 15 to 20 minutes.
2. Stir in the parsley and add salt and pepper to taste. Serve hot or at room temperature.