Chipotle Corn Chowder

Tasty Tuesday Series:

I made this last week and thought this was fabulous, my family thought it was okay, but I brought some to the lovely, heavily pregnant Amanda, here are some of the things she had to say about it:

“We had your chipotle corn chowder tonight and it was amazing. my 5 year old ate all his salad and bread and seemed scared of the soup. One bite and he was hooked. He said “This is the best soup I ever had!”  I added avocado chunks when serving and we all had to just stop – so good”

Thanks Amanda!

Here is the recipe

Chipotle Corn Chowder

1 finely diced white onion

3-4 minced garlic cloves

6 C. Water

2 T. better than bullion’s vegetable base

2 t. chili powder (ok so it’s not really chipotle, but the name sounded good)

1 T. liquid smoke

1 14 oz can coconut milk

2 bags frozen corn (1 lb each)

handful cherry tomatoes, cut in half

1 t. salt

1/2 t. pepper

1 t. dried thyme, crushed (just crushed it through my fingers)

1 t. dried oregano, crushed like above

dash cayenne pepper

Method: Water saute the onion and garlic until translucent. Add water and all the other ingredients. Simmer for 15 -20 minutes. Blend half of the batch or pulse with a stick blender until partly smooth, partly chunky. Season with more salt and pepper if desired. We served ours with TVP Bacon Bits and chopped cilantro as garnish. I think Amanda’s idea to put avocado on top sounds even tastier!

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