Corn Tomato Chowder

Enjoy this corn chowder using the end of summer’s bounty of vegetables. Traditional corn chowder contains cow’s milk, but plant-based milk is also good.

Ingredients

• Corn Chowder
• 2-3 tablespoons olive or avocado oil
• ½ large onion, diced (1 cup)
• 1 red or green bell pepper (or combination), diced
• 1 spicy pepper (optional), diced
• 2 cloves garlic, minced
• 1 large tomato, chopped (1 cup)
• 1 cup corn (fresh or frozen)
• 2 cups vegetable broth
• 4 small red or Yukon Gold potatoes (1 cup), diced
• Milk – choose whole or 2% milk, regular or light coconut milk, almond milk or other plant-based milk

Optional Ingredients

• cabbage
• zucchini
• green onions for taste and garnish

Method

1. Heat oil in a large saucepan and sauté the onion for 2 minutes. Add the bell pepper, hot pepper and garlic and sauté until onions are translucent. Toss in tomatoes and potatoes and cook on medium heat for about 5 minutes. Add corn and broth and cook another 5-10 minutes until potatoes are tender. Stir in milk. The soup may thicken slightly.
2. Use a blender or Immersion blender to puree the soup if you like a creamy texture.
3. Garnish with green onions, additional tomato pieces, sprouts, etc.