Chipotle Avocado Corn Chowder
2 1/2 cups organic plain soy milk
2 1/2 cups frozen organic white and/or yellow corn, defrosted
1/4 cup organic silken tofu
1 large ripe avocado, peeled and diced
3-4 canned chipotle peppers, drained and rinsed
1/4 teaspoon sea salt
black pepper to taste
Combine the soymilk, tofu, peppers, 2 cups of the corn, and 3/4 of the avocado, salt, and pepper in a blender or food processor. Puree until smooth. Add the remaining corn and avocado. Pour into a microwavable dish or dishes and heat for 45-60 seconds on high.
*Note: Adding the silken tofu gives this soup a thicker, creamier texture, but isn't absolutely necessary."
*Note: Chipotles are smoked jalapeño peppers. They are super spicy. Feel free to alter the amount of peppers you add. I like mine on fire so usually I add 4 or five.
What I love about this recipe is that its quick...ten minutes from start to finish. And so simple...I can just pour what I want from the blender to my bowl, and pop the rest in the fridge right in the blender. Theres no big pots to wash or waiting an hour for soup to cook.
SO HOW'D IT GO?
I was really wanting to make this soup - quick, easy, and very few ingredients. And it is surprisingly good even though I used vanilla soy milk instead of plain! My fault there. Still it is a good sweet and spicy combination and it was the perfect lunch heated up on the stove on this chilly day!
How can something this EASY be this GOOD???
I followed the recipe exactly and highly recommend it.