Chipotle Corn Chowder
I am of the firm belief that chipotle chilli can instantly improve almost anything and this soup is no exception. This chowder manages to provide that filing hearty feeling you expect from a meal soup but the smoky flavours and the fresh summery veg give it a fantastic lightness. If you want the actual broth to be thicker you can just go ahead and add more potato to thicken it up but I personally like the broth to be a little lighter when there are chunky veggies involved! This is hands down my fave soup at the moment, particularly because it’s way more exciting than the average run-of-the-mill vegetable soups that i’d usually whip up when I’m in a soupy mood, and yet it is just as quick and simple to make. It’s one for the repertoire for sure.
- 2 Large ears of corn (Cut into quarters lengthways)
- 1 Green Bell Pepper (Cut into 1cm Chunks)
- 4 Tomatoes (Cut into 4-6 wedges each)
- 1 White Onion
- 3 Garlic Cloves (finely chopped)
- 1 small/medium White Potato
- 250ml Almond Milk
- 1tsp Chipotle Chilli Flakes
- 1Litre Vegetable Stock
- A handful of fresh coriander
- 5 Scallions (chopped)
- Heat the onions and garlic in the oil in a saucepan until soft, then add the potatoes and almond milk.
- In a separate pan place the corn, green peppers and tomatoes with the vegetable stock and chipotle chilli flakes.
- Bring both pans to the boil and then simmer gently for 10 minutes. (The smaller you chop your potatoes, the faster they will cook but If you need to cook the potatoes a bit longer to make sure they are soft and cooked make sure you still remove the corn pan from the heat after 10mins, while you cook the potatoes a bit longer.)
- Using a hand blender or a countertop blender that can handle hot liquids, blend the potato onion and milk mixture into a thick sauce consistency.
- Add the potato mixture to the pan with the corn and stir well
- Heat through for 3-5mins then serve with a handful of fresh coriander and the chopped scallions