Organic Corn and White Bean Chowder
2 tablespoons avocado oil
yellow bell pepper (diced)
30 ounces organic sweet corn (divided)
10 ounces mild green chiles (divided)
32 ounces veggie (no-chicken) broth
1 cup So Delicious Dairy Free Organic Almondmilk (unsweetened)
30 ounces cannellini white beans (rinsed and drained)
2 teaspoons chile lime salt
1⁄4 teaspoon black pepper
red onion (caramelized, for topping)
yellow grape tomatoes (for topping)
handful of cilantro (for topping) Avocado (sliced, for topping)
- In a large stockpot, heat up avocado oil over medium high heat. Then, add in yellow bell pepper and one 15oz can of organic sweet kernel corn (rinsed and drained) and saute for approximately 5 minutes, until lightly browned. Then add in one can of green chiles, 1 cup quinoa, 32oz veggie broth, lime juice, and almondmilk. Heat through for approximately 10 minutes.
- Use an immersion blender to puree the soup. It doesn't have to be perfectly smooth, just break up the bigger chunks and quinoa.
- Then, add in the remaining soup ingredients: the other can of corn, the other can of green chiles, both cans of beans, the paprika, chile lime salt, and black pepper.
- Serve hot and top with caramelized onions, cilantro, grape tomatoes, and avocado slices.
Yields 6 Servings