Summery Chipotle Corn Chowder

• olive oil↗2 tablespoon
• red potatoes↗3 cup

  diced

• half an onion0.5

  diced

• cloves garlic↗2

  minced

• sweet corn kernels↗3 cup
• large zucchini1

  diced

• salt↗1 teaspoon

  more to taste

• vegetable broth↗3 cup
• Almond Breeze Original Almondmilk↗1 cup
• individual chipotle peppers↗1
• loosely packed fresh basil leaves0.5 cup

  for serving

• seeds, nuts, oils, etc.

  for topping

Step-by-step instructions

1. 1

   Sauté: 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.

2. 2

   Blend: Transfer 3 cups of soup to a high-powered blender. Add the almondmilk and chipotles. Blend until desired smoothness (I go for super smooth with this one).

3. 3

   Finish: Stir the blended mixture into the large pot to combine with remaining soup. Serve into bowls and top with lots of fresh basil, pesto, olive oil, hot sauce (!), and maybe some seeds or nuts to be fancy.