Spicy Corn Chowder
Ready In: 40 mins
Yields: 8 cups
Ingredients
- 2 medium russet potatoes, chopped
- 3 cups water
- 2 vegetable bouillon cubes
- 3 cups corn kernels
- 1 red pepper, chopped
- 1 jalapeno pepper, diced
- 1 1⁄2 cups onions, diced
- 1 cup carrot, diced
- 1 lime, juice of
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 bay leaf
- 1⁄4 cup soymilk
- 1 tablespoon maple syrup
Directions
- Put water, vegetble cubes and potatoes in pot. Boil until potatoes are done. Puree with immersion blender.
- Add rest of ingredients and simmer 20 min until the carrots are done.
- Fish out the bay leaf. Salt and pepper to taste.
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