Plant-Based Chipotle Corn Chowder Recipe
Prep Time:
10 minutes
Cook Time:
23 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon olive oil
  • 1 diced onion
  • 3 roughly chopped garlic cloves
  • 1 diced red bell pepper
  • 1 diced jalapeño
  • 3 cups chopped Yukon gold potatoes
  • 1 cup chopped cilantro
  • 4 cups vegetable broth
  • 2 minced canned (in adobo) chipotle peppers
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon celery seeds
  • ½ teaspoon smoked paprika
  • 4 cups frozen corn
  • ½ cup soy milk
Directions
  1. Heat the oil in a large soup pot over medium heat.
  2. Add the onion, garlic, red pepper, and jalapeño. Cook for 8 minutes, stirring frequently.
  3. Add the potatoes, cilantro, broth, chipotle peppers, cumin, salt, celery seeds, and smoked paprika. Bring to a boil, reduce heat to medium, and cook for 10–15 minutes or until potatoes are tender.
  4. Add corn and cook for 5 minutes.
  5. Stir in the soy milk.
  6. Roughly blend about half of the soup with an immersion blender or a stand-up blender.
  7. The plant-based chipotle corn chowder is ready to serve. Garnish with red onion, cilantro, red pepper, and jalapeños, if desired.