Hey y’all! Today turned out to be a snow day! I can’t believe how much it has snowed in Atlanta recently – first on Christmas Day and again last night. I’m really enjoying it, although I can’t imagine actually having to go to work and function in this type of weather like the folks up in the North/Northeast. But for now, it’s really exciting.
Since it is winter time and a time for comfort foods, I have been making us lots of soup.
SMOKY CORN CHOWDER (adapted from this recipe by CookingLight)
1 T Bacon Fat (I had left over from making bacon not too long ago)*
1 medium yellow onion, diced
2 medium celery stalks, diced
2 medium yellow squash, peeled and diced
1 medium zucchini, peeled and diced
2 cups of frozen yellow corn kernels
1 green onion sprig
2 1/4 cups Unsweetened Almond Milk
2 tsp of the chipotle sauce from a can of chipotle chilies (or you can use 1 chili)
1 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/4 cup Reduced-Fat Shredded Cheese (optional)
HERE’S WHAT TO DO:
Heat a large soup pot over medium heat, add the bacon grease. Toss in the onions, celery, yellow squash and zucchini. Saute’ until soft and the onions are translucent.
Add the corn, salt, pepper and garlic powder to the soup pot and cook for 2 mins. Place about 1.5 cups of the vegetable mixture into the blender. Add 1 cup of the Almond milk to the blender. Add in the chipotle sauce and blend until smooth. Pour mixture back into soup pot and add in the remaining almond milk. Simmer for 5 mins. Check seasonings.
Pour into serving bowls and top with reduced fat cheese if you want.
*You could use olive oil instead of bacon fat to keep this vegetarian/vegan.