Ingredients
Method
- 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.
Notes
- For an extra smoky flavor, you can char your corn kernels slightly before adding them to the pot. This deepens the overall taste profile.
- If you prefer a chunkier chowder, blend only half the soup mixture, leaving some vegetables whole for texture.
- To store, refrigerate leftover chowder in an airtight container for up to 3-4 days. It reheats well on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of vegetable broth or almondmilk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you prefer a chunkier chowder, blend only half the soup mixture, leaving some vegetables whole for texture.
- To store, refrigerate leftover chowder in an airtight container for up to 3-4 days. It reheats well on the stovetop over low heat, stirring occasionally. If it thickens too much, add a splash of vegetable broth or almondmilk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.