Chipotle Basil Corn Chowder

Here's another great recipe from Vegan Yum Yum. When I first saw this recipe in Laruen Ulm's book, I thought "yum corn chowder". The first time I had corn chowder I was at Bamboo Garden in Seattle, an amazing vegetarian/vegan chinese resturant. The thought of corn chowder brings me back to basking in the sun at Gas Works Park last summer with my good friends. Long story short, corn chowder just warms my heart a little. Adding chiptole and basil to the mix is even more exciting.

I actually made this soup at my work the day after I first made it at home. It sold out! It was a major cofidence boost. Plus, a co-worker of mine thought me the proper way to cut onions. I had no idea how simple it could be.

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So down to business:

1 tablespoon olive oil
1 small onion, finely diced
5 small red potatoes, diced small (3 cups)
1 cup shredded carrot
1 teaspoon chipotle in adobo, minced (canned)
3 cups water
1 vegetable bouillon cube
3 cup sweet corn (5 to 6 ears), divided
1/2 cup soy milk
1/2 teaspoon salt
1 tablespoon lime juice
1/2 cup fresh basil, chopped
Fresh black peppper to taste

1. Heat the olive oil in a large pot with a tight fitting lid. Add the onions and saute until golden. Add the potatoes, carrot and chipotle and stir to coat. let them cook over medium heat and cover, cooking for 10 minutes or until tender.

2. Add the water and bouillon cube and mix well, scarping what sticking off the bottom of the pan. Bring to a boil, then reduce heat and cover, cooking for 10 mintues or until potatoes are tender.

3. Transfer all or hald of the mixture to a blender ( only transfer 1.2 if you want some potato chunks kin the finished product.) Add half of the corn, soy milk, salt, and lime juice and blend until smooth. Return to the pot and stir in most of the basil ( keep out a few of the leaves for garnish) and black pepper to taste.

4. Ladle the soup into bowls and distirbute the remaining corn over the top. Garnsih with black pepper and a few small basil leaves. Serve immediately.





I got this recipe from the book "Vegan Yum Yum: Decadent ( But Doable) Animal-Free Recipes for Entertaing and Every Day" (c) Lauren Ulm 2009