Chipotle Chili Corn Chowder

[Guest guest]

I made this from the cookbook, Vegan Yum Yum. Vegan Yum Yum

Blog.<http://veganyumyum.com/> Delish!

It had quite a spicy kick, even for this Cajun gal, so next time I will

double the recipe (all my omni family loved it, too) but will keep the same

amount of chipotle chili with adobo sauce! I highly recommend this cookbook

- all the recipes I've tried thus far have been delicious!

 

1 tbsp olive oil

1 small onion, finely diced (1/2 cup)

5 small red potatoes, diced (3 cups)

1 cup shredded carrot

1 tsp chipotle in adobo, minced (canned) - see note above - I like spicy

food, but WHOA!

3 cups water

1 vegetable bouillon cube

3 cups fresh sweet corn (5-6 ears), divided (I used frozen 'cause it's what

I had)

1/2 cup soy milk (I used soy creamer to make it creamier)

1/2 tsp salt

1 tbsp lime juice

1/2 cup fresh basil, chopped

fresh black pepper, to taste

 

Saute onions in the olive oil until lightly golden. Add potatoes, carrot,

and chipotle and stir to coat. Cook over medium heat for a minute or two.

 

Add water and bouillon cube. Bring to a boil; reduce heat and cover,

simmering for 10 minutes or until potatoes are tender.

 

Transfer all (or half if you want it chunkier) of the mixture to a blender

and process. Add half of the corn, soy milk, salt, and lime juice and blend

until very smooth. Return to the pot and stir in most of the basil,

reserving a little for garnish. Add black pepper to taste. Adjust

seasoning.

 

Ladle the soup into bowls and distribute the remaining corn over the top.

Garnish with black pepper and remaining basil. Serve immediately. (I

added the rest of my corn when I added the basil since I was using frozen.

I cooked it on low heat just until the corn was thawed.)

 

Serves 4. Next time, for our 4, I'll double the recipe. :^D

 

Ginger