Southwest Corn Chowder  
   

Makes 10 portions

Ingredients 
10 cups
1/2 cup
1 1/4 tsp
1 1/4 tsp
7 1/2cups
2 1/2 cups
2 1/5 cups
3 3/4 tsp
2 1/2 cups
1 1/4ea
1 1/4 cups
1/4 cup

Corn Kernels, Fire-Roasted
Roasted Garlic
Cumin, Ground
Ancho Chili Powder
Silk Unsweetened Almondmilk
Fire-Roasted Red Bell Peppers, small diced
Fire-Roasted Poblano Peppers, small diced
Kosher Salt
Black Beans, heated
Avocado, sliced
Tortilla Strips, Santa Fe
Cilantro, Minced

Directions

1. In a vitamix, puree 7 cups corn kernels, roasted garlic, cumin, ancho chili powder, and Almondmilk.
2. Add puree to large pot. Add remaining 3 cups of corn kernels, fire-roasted red bell and poblano peppers. Stir to combine.
3. Bring soup to boil. Lower heat to simmer and simmer soup for 15 minutes.
4. Add salt to soup and thoroughly combine.
5. Assemble soup. Each bowl gets:

           2 cups hot soup
           1/4 cup warmed black beans
           3 slices avocado
           1/8 cup tortilla strips
           1 tsp minced cilantro
 

 

Recipe and photo courtesy of Danone