I have found that chipotles in adobo make a great meat substitute for many recipes and use them instead of bacon, chorizo and other meats in soup and bean recipes. They have fabulous, spicy heat and a touch of smokiness. A little goes a long way in the spicy heat department.
Vegetarian Corn Chowder
10 oz bag organic frozen sweet corn
1/2 onion
1 stalk celery (I used organic)
1/2 chipotle pepper in adobo sauce*
bay leaf
2 small yellow flesh potatoes
vegetable stock**
kosher salt and pepper
can coconut milk
butter****
fresh parsley
I started with about 2 T of butter in a heavy, large saucepan, heated with a drop of oil (olive, grapeseed, etc). Finely dice onion and add it to pot (on
med), finely dice celery and add to pot. Stir frequently. Dice potatoes and add to pot and stir. Season with a pinch of kosher salt and pepper. Add
bay leaf to pot and stir. Finely dice a chipotle pepper, I used about 1/2 one or about 1 teaspoon and stir into pot. Add bag of frozen corn to pot, stir
and cook for several minutes creating a fond on the bottom of pot. Season again with salt and pepper.
Add vegetable stock to pot to cover vegetables, about 2 cups or so. Cook until vegetables are tender, another several minutes or so.
Add coconut milk to desired level of soupiness/creaminess, I used about 1/2 can.*** Add chopped fresh parsley, I used about 1 T, stir, check
seasoning and serve.
*There are many many peppers in a can of chipotles in adobo sauce (found in the latino section of the market). I divide them into small containers
and freeze them once I open a can.
**I had homemade vegetable stock on hand that I made with potato peelings, leek greens and celery stalk.
***Reserve the leftover coconut milk in a plastic or glass container and save in fridge for another use (curry, coffee, whatever) and use up in a couple
days.
****Substitute olive oil for butter for a vegan recipe.
