Name: Vegan Chipotle Corn Chowder
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon safflower oil; 1 null medium onion (minced or shredded); 1 null carrot (finely chopped or shredded); 1 null russet potato (finely chopped or shredded); 0.25 teaspoon celery salt; 2 cups vegetable broth; 16 oz frozen corn kernels; null null salt (to taste); null null ground black pepper (to taste); 0.5 teaspoon ground coriander; 0.5 teaspoon liquid smoke; 2 cups plain unsweetened almond milk; 0.5 cup raw cashew pieces (soaked for 3 hours, then drained); 1 null chipotle chile in adobo sauce (I added 2); 2 tablespoons minced fresh parsley; 2 oz chopped pimientos (drained)

Instructions

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1

Heat the safflower oil (1 tbsp) in a large saucepan over medium heat. Add the onion (1 medium), carrot (1), and potato (1 russet). Cover and cook for 4 minutes to soften.
2

Stir in the celery salt (0.25 tsp), vegetable broth (2 cups), frozen corn kernels (16 oz), and [salt] and [ground black pepper] to taste. Bring to a boil, then reduce the heat to a simmer, stir in the ground coriander (0.5 tsp), liquid smoke (0.5 tsp), and plain unsweetened almond milk (2 cups), and cook, stirring frequently, for 5 minutes.
3

While the soup is simmering, combine the raw cashew pieces (0.5 cup) and chile in adobo sauce (1 chipotle) in a blender with cup (1) of the simmering broth from the soup. Blend until smooth and creamy, then add plain unsweetened almond milk (1 cup) and blend until smooth.
4

Stir the mixture back into the soup. Taste and adjust the seasonings.
5

Ladle the soup into bowls and garnish with minced fresh parsley (2 tbsp) and chopped pimientos (2 oz).