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chipotle corn chowder


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"soup, corn chowder"

Serves 5-7 people | Prep Time 10 min | Cook Time 30 min

Why I Love This Recipe

small soup that is quick, easy and very tasty


Ingredients You'll Need

2 tablespoons olive oil
3 cups red potatoes diced
Half an onion diced
2 cloves garlic minced
3 cups sweet corn kernels
1 large zucchini diced
1 teaspoon salt (more to taste)
3 cups vegetable broth
1 cup Almond Breeze Original Almondmilk
1-2 individual chipotle peppers
1/2 cup loosely packed fresh basil leaves for serving seeds nuts oils etc. for topping


Directions

1-Heat the olive oil in a large pot over medium high heat. Add all vegetables + salt and sauté until tender-crisp. Add the broth and simmer until potatoes are soft.


2-Heat the olive oil in a large pot over medium high heat. Add all vegetables + salt and sauté until tender-crisp. Add the broth and simmer until potatoes are soft.


3-Stir the blended mixture into the large pot to combine with remaining soup. Serve into bowls and top with lots of fresh basil, pesto, olive oil, hot sauce, and maybe some seeds or nuts to your liking.


Pairs Well With

crackers


Questions, Comments & Reviews


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