How to make it

  • 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.

Reviews & Comments 1

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  • zena824 11 years ago
    All I need is some cornbread to go with this... sounds so good...
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