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Southwestern Corn Chowder
Flavorful and hearty dairy free soup that can be vegan with the omission of sausage
Prep Time: 00:20
Cook Time: 00:45
3 tablespoons olive oil
1 medium red onion, minced
2 tablespoons minced fresh garlic
1 .5 teaspoons dried oregano
2 teaspoons ground cumin
1 - 2 medium roasted jalapeno, peeled and minced fine (optional)
2 medium roasted poblano, peeled and minced fine
2 medium yukon gold potatoes, diced
5 - 6 cups fresh corn kernels, (reserved from cobs)
2 medium red bell peppers, diced
2 cans coconut milk, (15oz each)
2 quarts corn vegetable broth
1/2 cup fresh cilantro, minced
1Saute the aromatics: In a stock pot over medium high heat, cook the red onion in the live oil until translucent and glistening, about 3-4 minutes. Add the garlic, cumin and oregano, then saute a minute longer.
2Add the jalapeños (if using), poblanos, potatoes, red bell peppers, corn kernels, sausage and saute for 3-4 minutes.
- Add the liquids:: Once the vegetables become translucent, pour in the coconut milk and corn vegetable broth and bring to a boil.
4Taste the soup and season with salt and pepper. Reduce heat and simmer the soup for 20-25 minutes, until potatoes are tender and slightly falling apart.
- To serve:: Ladle soup into bowls and sprinkle generously with the minced cilantro before serving.
- Storage:: Soup will store in the fridge up to 4 days.
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