Ingredients
Soyrizo, Corn, and Potato Chowder with Cheddar:
- Garlic - 3 cloves , minced
- Green onions - 3 stalks , chopped, white and green parts separated
- Onions - 1 , diced
- Baby red potatoes - 1 1/2 lbs , quartered
- Cooking oil - 1 Tbsp + 1 Tbsp
- Soyrizo - 12 oz ((Or sub diced vegan sausage))
- Vegetable broth - 2 1/2 cups
- Adobo sauce (usually found with canned chipotle peppers) - 1 Tbsp
- Corn - 2 1/2 cups
- Cheese - 4 oz , grated ((like cheddar or Jack))
Prep
- Garlic / Green onions / Onions / Potatoes / Cheese - Prep as directed. (Can be done up to 3 days ahead)
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Make
- Heat a Dutch oven over medium-high heat. Add first part of cooking oil and then soyrizo. Saute for 2 to 3 minutes and then set aside.
- Return pot back to medium-high heat. Add in second part of cooking oil and then garlic, white parts of green onions, and onions with a dash of salt to heated oil. Saute until softened, ~3 minutes. Stir in potatoes, broth, and adobo sauce. Cover and bring to a boil and then simmer covered for ~5 minutes. Use an immersion blender to puree the soup just a bit. You want to leave some of the potatoes but also puree some to thicken the soup without having to add any cream.
- Stir in corn and soyrizo, and cook until warmed through, ~5 minutes. Season to taste with salt and pepper (or more adobo sauce for a deeper smoky taste). Serve in bowls, garnished with chopped green onions and grated cheese.
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