Potato Corn Chowder
1/2 chopped onion
2 celery stalks cut into strips
1 carrot cut into strips
7 chopped mushrooms (optional)
1 red bell pepper chopped
5 or 6 red potatoes cut into cubes
1 medium or 1/2 large sweet potato
2 cups corn
2 Tbls. olive oil or avocado oil
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. chipotle powder
1 tsp salt (or salt to taste)
2 cups almond milk
2 cups either chicken broth or vegetable broth
Heat the oil in a 3 quart pot. When the oil is hot, put in the onions and cook on medium heat for about 5 minutes or until onions are soft and translucent. Add the peppers and cook for about 5 more minutes. Then add the mushrooms, cover the pot and cook for 5 more minutes. Add the cumin and turmeric and stir for 1 minute.
Add the broth, almond milk, potatoes, celery, and carrots and cook for 10 minutes or until the potatoes are tender. Remove 2 cups of the soup and place in a blender or food processor. Return the processed soup to the pot. Add the corn and cook for 5 more minutes or until the corn is fully cooked.
Add the chipotle and salt to taste, simmer for 5 more minutes.
* An immersion blender can be used. Just be sure to not over blend as it is desirable to have some chunks of potatoes and other vegetables in the finished soup.