Inca Corn Soup

From the Happy Herbivore, an easy corn chowder with some interesting sounding flavors.

• Ready In: 50 mins
• Serves: 3-4
• Yields: 12 oz bowls

Ingredients

• 1⁄2 cup quinoa
• 4  ounces green chilies, diced
• 2  cups  plant-based milk
• 4  cups corn
• 1  cup black beans, cooked
•  white pepper
•  pure maple syrup

Directions

1. Cook the quinoa or amaranth in 3/4 cup water for 10-15 minutes (until completely cooked and water has evaporated). Transfer to your blender and add 1 1/2 cups corn, chilis and non-dairy milk and blend until smooth. Transfer to a medium saucepan, stir in remaining corn and black beans and heat thoroughly. Add white pepper and maple to taste. Serve and garnish with hot sauce.