I’ve been making a lot of soup lately even with the flip floppy weather. Specifically chowder, chipotle chowder. It all started when I dug up Vegan Yum Yum. It’s one of those cookbooks purchased long ago but never really saw any action. It just sat languishing on the bookshelf. Then one day, I made the Chipotle Basil Corn Chowder.
I really liked the spicy taste the chipotle added so I kept making it. And making it. Little changes crept in each time. Basil got dropped as it was no longer summer. Then the lime went. It started to merge closer to the version that I used to make.
Next thing I knew, the chowder had evolved into something else entirely. It’s still a corn chowder but now it has cauliflower and sweet potato too (results of an everything but the kitchen sink moment).
My newest thing is topping the chowder with Kale Sprinkles. I found them at the Kaia Foods booth at the College of San Mateo farmers market. They’re basically the crumbled parts of their regular dehydrated kale chip product, Kale Krunch. Available in several flavors, Quite Cheesy, Southwest Ranch, Cheezy Chipotle and Tarragon Dijon. Highly addictive, I’ve been sprinkling them on everything.
I usually freeze at least part of the recipe after it’s cooled, portioned out into individual-sized servings. To reheat, just zap for 30 seconds on high to loosen from the plastic container and slide into a microwaveable bowl. Heat on high for 4 minutes. Take out and stir well, breaking up any icy chunks. Then hit the reheat soup setting. Make sure it’s piping hot throughout before eating. Your microwave time and settings may vary but you get the general idea.
Chipotle Cauliflower Corn Chowder
Makes about 6 servings
1 teaspoon olive oil
1/2 small white onion, chopped
1 medium sweet potato, small diced
1 medium carrot, small diced
2 stalks celery, small diced
1/2 medium cauliflower, cut into 1/2 inch florets
3 small red potatoes, small diced
1 whole Chipotle Pepper in Adobo Sauce (canned), chopped
3 – 3 1/2 cups water
1 tablespoon vegetable base bouillon
2 cups corn kernels fresh or frozen
1/2 cup soymilk
Crumbled kale chips for garnish (optional)
Dissolve the bouillon in one cup of boiling water, set aside.
In a soup pot, heat the oil until hot over medium heat. Add the onion and sauté until translucent. Add the sweet potatoes, carrots and celery, sauté for a minute or so. Add the cauliflower, red potatoes and chipotle and sauté for another minute.
Add the bouillon broth and the rest of the water, stir to mix well. Cover and increase the heat to bring to a boil. Reduce to low heat and cook for 10 minutes.
Add the soy milk and corn and simmer for 5 minutes. Allow to cool slightly. Puree 2/3 or more of the soup in a blender and return to the pot, stir to mix well. For a smoother chowder, puree all of the soup.
To serve, top the individual bowls with the kale sprinkles if desired.
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