Autumn Soup Recipe

How to make it

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• Place the frozen corn and peas into a large cooking pot.
• Wash, peel, and dice or thinly slice the carrots and onions, and add to the cooking pot.
• Peel and crush the garlic, and add to the cooking pot.
• Wash and clean the potatoes and peel if desired
• (retain one medium sized potato for later addition).
• Slice the potatoes and cut into small cubes, and add to the cooking pot.
• Add water to just cover all the vegetables.
• Cook until the water begins to boil,
• reduce the heat to simmer until the potatoes are tender and the onions are semi-translucent.
• Cut the remaining potato into chunks and place into the container of a blender with about a cup of water.
• Remove the stems from the chipotle peppers and add to the blender container.
• Add the nutritional yeast, cover, and run blender at high speed until the contents are creamy smooth.
• If necessary, add a little more water to aid the blending process. (If you don't have chipotle peppers, add the smoke flavor and red or black pepper to taste.)
• Slowly pour the contents of the blender into the soup pot while stirring constantly.
• The chowder will begin to thicken as you add the contents of the blender.
• When the chowder begins to boil lightly again, turn off the heat, cover, and allow the flavors to blend for about 10-15 minutes.