CORN CHOWDER

from Tal Ronnen again.

sea salt
4 Tbsp evoo
2 cups onions
2 large carrots diced
1 celery stalk diced
1 red pepper diced
1 dried chipotle pepper
5 cups faux chicken broth (i use real though)
2 Yukon gold potatos, diced
2 fresh thyme sprigs
kernels from 6 corn ears, 2 ears roasted corn (or just use canned)
1.5 cups cashew cream (per earlier post, cashews pureed with water)
black pepper, minced chives, tomato

saute onions, carrots, celery, peppers for 10 minutes.
add stock, potatos, thyme and bring to a boil, reduce and simmer approx. 15 minutes until potatos are tender.
smash potatoes with a spoon (while still cooking) and stir to thicken the soup.
Add the corn, cream and season with spices. Simmer 15 more minutes.

Remove the chipotle pepper and sprigs.

Garnish with chives, tomato.

Yum!