Summery Chipotle Corn Chowder
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
4.9 out of 5 stars
(29)
Ingredients
6 servings
- 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
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Preparation
Chef’s notes
My favorite toppings are ribboned basil, pesto, and hemp hearts.
Go garden-wild! You can kinda use any summer vegetables you like. Spinach is good, if you’re that kind of healthy person.
Be sure to season very generously with salt and pepper – the combo of corn and almondmilk makes this one surprisingly sweet.