It's cold outside, so this Vegan Chipotle Corn Chowder is a great way to warm up. The coconut milk makes it creamy, and the chipotle peppers give it a rich flavor. There's a lot of plant-based goodness in this hearty dish.
Ingredients: 1 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 potatoes, diced. 4 cups vegetable broth. 4 cups corn kernels. 1 can 14 oz coconut milk. 2 chipotle peppers in adobo sauce, minced. 1 tsp ground cumin. Salt and pepper to taste. Fresh cilantro, chopped for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, saut until softened. Stir in diced potatoes and cook for another 5 minutes. Pour in vegetable broth and bring to a simmer. Add corn kernels, coconut milk, minced chipotle peppers, ground cumin, salt, and pepper. Simmer for 20-25 minutes or until potatoes are tender. Using an immersion blender, blend part of the soup to thicken, leaving some chunks for texture. Adjust seasoning if needed. Serve hot, garnished with fresh chopped cilantro. Enjoy!
Ryan Duran
