Black Bean and Corn Chowder with Jalapeño Cornbread

**For the Chowder:** Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes.

Add garlic and red bell pepper and cook for another 2 minutes.

Add potatoes, vegetable broth, chili powder, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.

Stir in black beans and corn and cook for 5 minutes more.

Carefully pour in the coconut milk. Season with salt and pepper to taste. Heat through, but do not boil.

**For the Jalapeño Cornbread:** Preheat oven to 400°F (200°C) and grease an 8x8 inch baking dish.

In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, whisk together egg, milk, and vegetable oil.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Fold in the minced jalapeño.

Pour batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let the cornbread cool slightly before slicing and serving.

Ladle the chowder into bowls and garnish with fresh cilantro. Serve with a slice of jalapeño cornbread.