Put the 2 Tbsp. olive oil to a soup pot over medium high heat. Once hot in the onion, celery, carrot granules, red bell pepper flakes, and minced garlic, then sweat it all with Himalayan Pink Kosher salt. Cook until softened and smelling fantastic, roughly 8-10 minutes, stirring often.
To this, sprinkle in the Madras curry powder and smoked black peppercorn. Stir to combine, then toss in the potatoes and corn kernels, cooking for 5 minutes.
To this aromatic mix, combine the water and Vegetable bouillon, then increase heat to high and allow it to come to a boil.
Reduce heat to medium low, then simmer, covered, for 25 minutes, or until the potatoes are softened.
Ladle roughly half of the chowder into a blender or food processor and blend until smooth. Do this in batches, if needed.
Return the smoothed mixture to the rest of the chowder, then add in the coconut milk and lime juice, stir and taste for seasoning and adjust if needed.
Spoon the chowder into bowls and garnish with whatever feels fitting: cilantro leaves, basil chiffonade, sriracha sauce, or roasted garlic flakes are some favorites.
