Spicy Corn Chowder with Chipotle Peppers in Adobo
Author: 
Recipe type: Soup
Cuisine: Vegan/Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This creamy corn chowder gets its spice from Chipotle Peppers in Adobo! It's easy to make, vegan, and gluten-free.
Ingredients
  • 2 tbsp olive oil extra virgin
  • ½ cup onion diced
  • 2-3 cloves garlic minced
  • ½ red bell pepper diced
  • 3 red potatoes diced
  • 5 ears sweet corn about 3 cups
  • 4 cups vegetable broth
  • 1 7 oz. can Chipotle Peppers in Adobo separated
  • 1 tsp salt or to taste
  • pepper to taste
  • 1 cup cashew milk or other non-dairy milk
  • cilantro for garnish
Instructions
  1. Preheat olive oil in a large pot over medium heat
  2. Add onions, garlic, potatoes, and red bell pepper. Cook and stir for a few minutes until tender-crisp. Add the corn and cook for two more minutes.
  3. Stir in salt, pepper, and two tablespoons of the adobo sauce.
  4. Add the vegetable broth. Increase the heat, bring to a boil, then reduce heat and simmer until potatoes are soft.
  5. Transfer three cups of the soup to your blender. Add the cashew milk and two chipotle peppers. Blend until smooth and creamy.
  6. Return the blended soup to the large pot and combine with the remaining soup. Stir to blend well. Serve with cilantro (or other garnish of choice.
Notes
Separate the chipotle peppers from the adobo sauce and set both aside. As per the instructions, you'll stir in 2 tablespoons of the sauce to the soup right before adding the vegetable broth. You'll add the chipotle peppers to the blender, along with some of the chowder and the cashew milk.
Recipe by at https://coachdebbieruns.com/spicy-corn-chowder/