Summery Chipotle Corn Chowder

Name: Summery Chipotle Corn Chowder
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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

Cook Time:
30 Minutes: Difficulty:
Easy: Serves Up To:
6 Servings

Nutrition Information

No nutritional info available at this time.

Directions

Step 1 complete
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.
Step 2 complete
Transfer 3 cups of soup to a high-powered blender. Add the almondmilk and chipotles. Blend until desired smoothness.
Step 3 complete
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.