This Chipotle Corn Chowder is creamy, just a little spicy, and chock-full of summer vegetables, including corn, zucchini, and basil.
2 Tbsp Olive Oil
3 cups Red Potatoes, diced
Half Onion, diced
2 cloves Garlic, minced
3 cups Sweet Corn Kernels
1 large Zucchini, diced
1 tsp Salt
3 cups Vegetable Broth
1 cup Almond Milk
1-2 individual Chipotle Peppers
1/2 cup Loosely Packed Fresh Basil Leaves, for serving
For topping: Seeds, Nuts, Oils, etc.
Sauté: 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.
Blend: Transfer 3 cups of soup to a high-powered blender. Add the almondmilk and chipotles. Blend until desired smoothness (I go for super smooth with this one).
Finish: 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 be fancy.