It's a damp day here in Toronto. The perfect day for wooly socks, making cards, writing in your journal, cozying up to a good book and having something warm (or hot) to chill those bones. Here's a recipe that won't disappoint those who appreciate a little heat...
Chipotle Avocado Corn Chowder
Ingredients:
2 1/2 cups organic plain soy milk
2 1/2 cups frozen organic white and/or yellow corn, defrosted
1/4 cup organic silken tofu
1 large ripe avocado, peeled and diced
3-4 canned chipotle peppers, drained and rinsed
1/4 teaspoon sea salt
black pepper to taste
Directions:
Combine the soymilk, tofu, peppers, 2 cups of the corn, and 3/4 of the avocado, salt, and pepper in a blender or food processor. Puree until smooth. Add the remaining corn and avocado. Pour into saucepan and use medium heat to warm.
[We actually used a chipotle sauce instead of jalapenos and it turned out delicious]
To round out the meal, we had some fresh bread and some spicy vegan sausages.
Serves: 4
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment