Vegan Corn Chowder 

Can I just say this way A-Maze-Ing! I’m always looking for non dairy & vegan soups & stews and when I found this vegan corn chowder I fell in love! I love all things in the Mexican food category, so seasoning it with delicious spicy chipotle really kicked up the flavor. Sweet. Spicy. Savory. Perfection.

This vegan corn chowder will not only be a crowd pleaser (my family approved it with smiles) but is very filling as well. To save time in the kitchen, I usually double most recipes to have leftovers. I’m a big fan of cooking in bulk then having a weeks worth of healthy lunches ready to go!

Peel & Chop 1 Yukon potato & 1 sweet potato into bite size pieces, 1-2 red bell peppers, 1 onion & 2 cloves of garlic. Sauté for approx 6-8 minutes on med-low heat.

Add 2 cups frozen corn. Season with 1 T Ms.Dash chipotle seasoning, 1 T chili powder, Himalayan sea salt & pepper to taste. Plus chopped herbs. I had fresh thyme & Rosemary on hand that gave it a wonderful depth of flavor. Add 2-3 cups organic vegetable broth. Let simmer covered until all veggies are soft & tender.

 Put all but about 1 cup of the mixture into a food processor. Reserve more or less based on how thick or smooth. Blend. Then add back the cup or so of mixture

Top with chopped cilantro & bell pepper. Store in airtight container for 3-5 days or freeze for later.