Heat the olive oil in a large pot over medium high heat. Add all vegetables (potatoes, onion, garlic, corn, zucchini) and salt, then sauté until tender-crisp.

Add the vegetable broth and simmer until the potatoes are soft.

Carefully transfer 3 cups of the cooked soup mixture to a high-powered blender. Add the almondmilk and chipotle peppers.

Blend until your desired smoothness is reached. For this chowder, a super smooth consistency is recommended.

Pour the blended mixture back into the large pot with the remaining soup. Stir well to combine everything.

Serve the chowder hot into bowls. Garnish with fresh basil, pesto, a drizzle of olive oil, a dash of hot sauce, and optionally, some seeds or nuts for extra flair.