Hi friends! I feel like it has been so long since I have updated RGK with a new recipe! I have been hard at work on a cookbook and most of my new food ideas have been put towards getting the book finished! I can’t wait to share it with ya’ll but more importantly, I’m excited to get back to work on my blog. Summer is here and I have all kinds of veggie and salad ideas, but before it gets too hot I wanted to get one more great soup recipe up. I love corn chowder but it’s usually made with bacon and heavy cream. Here is a vegan version that is just and tasty and won’t leave you with any guilt!
3 tbsp of olive oil
3 stalks of celery, diced
half of a red bell pepper, diced
half of a yellow onion, diced
half of a potato, peeled and diced
7 stalks of corn, cut off the cob, approx 6 cups
2 cups of unsweetened soy milk
2 cups of vegetable broth
2 tbsp of Chipotle Adobo Sauce
1 tsp of sea salt
1 tsp of black pepper
A food mill or vita-mix
In a large sauce pot, heat olive oil. Add celery, onion, potato and bell pepper. Saute till soft. Add vegetable broth and bring to a simmer. Add 3 cups of corn. Once corn is soft, run through food mill or vita-mix till smooth. Transfer back to pot, add remaining 3 cups of corn, adobo sauce and soy milk. Bring to a slow simmer.
Garnish with fresh cut scallions and red pepper.