Here’s a laid-back, everyday language version of your Chipotle Corn Chowder recipe:
What You’ll Need:
- 2 tablespoons of olive oil
- 3 cups of diced red potatoes
- Half an onion, diced
- 2 cloves of garlic, minced
- 3 cups of sweet corn kernels
- 1 large zucchini, diced
- 1 teaspoon of salt (add more if you like)
- 3 cups of vegetable broth
- 1 cup of Almond Breeze Original Almondmilk
- 1-2 individual chipotle peppers
- 1/2 cup of loosely packed fresh basil leaves
- Your choice of seeds, nuts, oils, etc. for topping
How to Make It:
- Sauté: Heat up the olive oil in a large pot over medium-high heat. Toss in all the veggies and salt, and sauté them until they’re tender-crisp. Pour in the broth and let it simmer until the potatoes are soft.
- Blend: Scoop out 3 cups of the soup and put it in a high-powered blender. Add the almond milk and chipotles, then blend until it’s as smooth as you like (I usually go for super smooth).
- Finish: Pour the blended soup back into the pot and stir it into the remaining soup. Ladle the soup into bowls and top it with a generous amount of fresh basil, pesto, olive oil, hot sauce, and maybe some seeds or nuts if you’re feeling fancy.
Tips:
- My favorite toppings are ribboned basil, pesto, and hemp hearts.
- Feel free to get creative with the veggies! You can use any summer vegetables you like. Spinach is a good addition if you’re into that kind of healthy stuff.
- Don’t forget to season generously with salt and pepper. The combo of corn and almond milk can make the soup surprisingly sweet.
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Cuisine: American
Enjoy your homemade Chipotle Corn Chowder!
