Dinner for 6

Chipotle Corn Chowder

Name: Chipotle Corn Chowder
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 tbsp olive oil; 3 cups red potatoes; 1/2 onion; 2 cloves garlic; 3 cups sweet corn kernels; 1 large zucchini; 1 tsp salt (optional); 3 cups vegetable broth; 1 cup almond breeze original almondmilk; 1 1/2 individual chipotle peppers; 1/2 cup loosely packed fresh basil leaves (optional); seeds (optional)

Potatoes, corn, zucchini, and chipotle peppers simmer in broth and almond milk for a creamy, spicy chowder.

$1.61per serving $

30 minstart to table

6servings

American Vegetarian Vegan Dairy-free Budget Family Dinners Cold-weather comfort Winter

Ingredients

2 tbsp olive oil
3 cups red potatoes
1/2 onion
2 cloves garlic
3 cups sweet corn kernels
1 large zucchini
1 tsp salt (optional)
3 cups vegetable broth
1 cup almond breeze original almondmilk
1 1/2 individual chipotle peppers
1/2 cup loosely packed fresh basil leaves (optional)
seeds (optional)

Steps

Heat the oil in a large pot over medium heat, then cook the onion and garlic for 3 minutes.
Add the potatoes, corn, zucchini, broth, chipotle peppers, and salt, then bring the pot to a boil.
Reduce the heat, cover the pot, and simmer for 15 minutes until the potatoes are tender.
Mash some vegetables against the pot to thicken the chowder.
Stir in the almond milk and cook gently for 5 minutes without boiling.
Fold in the basil and season with salt and pepper.