Chipotle Basil Corn Chowder

I told Fabio today that I'm so glad I have learned to love cooking. I have found a passion for cooking without meat and dairy as of late, and I'm surprised by how delicious food is without these ingredients. I've already posted one DELICIOUS dish, and here's another one that we absolutely love. I think I made it for the first time a month ago, and we've had it probably 4 or 5 times since. It is really easy, and and it has no "weird" or hard to find ingredients in it. Best of all, it is super healthy! The main ingredients are potatoes, corn, carrots, vegetable broth and soy (I use almond) milk. This soup is so good that Fabio, who hates corn, loves it!

I love sharing good, healthy and easy recipes! I hope you get a chance to try it and enjoy it as much as we do!

1 tbsp olive oil
1 small onion, finely diced (1/2 cup)
5 small red potatoes, diced small (3 cups)
1 cup shredded carrots (I hate carrots, but you can't even taste them!)
1 tsp chipotle in adobo, minced (canned)-(FYI: This only gives the soup a spicy "kick." It's certainly optional.)
3 cups water
1 vegetable bouillon cube
3 cups sweet corn
1/2 cup soy milk (I use almond milk)
1/2 tsp salt
1 tbsp lime juice
1/2 cup fresh basil, chopped
Black pepper to taste

Heat olive oil in large pot with a tight fitting lid. Add onions and saute until golden. Add the potatoes, carrot, and chipotle and stir to coat. Let them cook over medium heat for a minute.

Add water and bouillon cube and mix well,. Bring to a boil, then reduce heat and cover, cooking for 10 minutes or until potatoes are tender.

If your corn is frozen, put it in a strainer and run lukewarm water over it until it has softened.

Transfer all or half of the mixture to a blender (I transfer all but about 1 cup). Add half of the corn, soy milk, salt and lime juice and blend until smooth. Return to the pot and stir in basil and remaining corn. Add black pepper to taste.

We like to eat it with this yummy sourdough-like artisan bread, but any bread will do, I'm sure.

This recipe and the pasta recipe I posted earlier come from this great cookbook called Vegan Yum Yum.