Summery Chipotle Corn Chowder
2 tablespoons olive oil
3 cups red potatoes diced
Half an onion diced
2 cloves garlic minced
3 cups sweet corn kernels
1 large zucchini diced
1 teaspoon salt (more to taste)
3 cups vegetable broth
1 cup Almond Breeze Original Almond Milk
1-2 individual chipotle peppers
1/2 cup loosely packed fresh basil leaves for serving seeds nuts oils etc. for topping
Heat the olive oil in a large pot over medium-high heat. Add all vegetables + salt and sauté until tender-crisp. Add the broth and simmer until potatoes are soft.
Transfer 3 cups of soup to a high-powered blender. Add the almond milk and chipotles. Blend until desired smoothness.
Stir the blended mixture into the large pot to combine with the remaining soup. Serve into bowls and top with lots of fresh basil, pesto, olive oil, hot sauce, and maybe some seeds or nuts to your liking.