sugar-free

Sizzling Chipotle Corn Chowder

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:

  1. 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.
  2. 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).
  3. 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!

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