Chorizo Seitan Chipotle Corn Chowder
This hearty chowder comes together in just a few minutes, so it's perfect for busy weeknight meals. It also stores well in the fridge for lunch on the go. Serve it with crackers or freshly baked vegan cornbread, so good!
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 1 celery stalk thinly sliced
- 1 large Yukon gold potato peeled and cut into ¼ inch cubes
- 4 cups fresh or frozen corn kernels
- 4 cups 1 quart vegetable broth
- 1 chipotle chili in adobe minced
- 1 8 oz package Upton’s Naturals Chorizo
- Juice of ½ lime
- ½ teaspoon Salt
- ¼ teaspoon ground pepper
- Red bell pepper small dice, optional
- Scallions thinly sliced, optional
Instructions
- Add the oil to a large stock pot and heat over medium-high heat. Add the onion and celery and saute for 4 minutes until the onion is soft and translucent. Add the potato, corn, broth, and chipotle chili and bring to a boil. Reduce to simmer and let cook for 8-10 minutes until heated through and potatoes are easily pierced with a fork.
- Remove 2 cups of the soup and add to a blender or food processor. Using a blender with hot soup requires caution. Remove or loosen the lid cap to release steam to avoid pressure buildup and spills. Place the blended soup back in the pot, add the chorizo, and let cook for an additional 3-4 minutes to heat the chorizo through. Add the lime juice, salt, and pepper, and stir to combine. Taste and adjust, adding more seasoning if desired.
- Garnish with red bell pepper and scallions, if using.
Notes
If you have an immersion blender, you can use that instead of transferring a portion of the soup to a blender. Be mindful not to blend all of the soup, only partially. If you like a lot of heat, you can add more chipotle chili if you wish.