Sweet Potato, Red Potato Corn Chowder

1/2 chopped onion
2 celery stalks cut into strips
1 carrot cut into strips
7 chopped mushrooms (optional)
1 red bell pepper chopped
5 or 6 red potatoes cut into cubes
1 medium or 1/2 large sweet potato
2 cups corn
2 Tbls. olive oil or avocado oil
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. chipotle powder
1 tsp salt (or salt to taste)
2 cups almond milk
2 cups either chicken broth or vegetable broth

Heat the oil in a 3 quart pot. When the oil is hot, put in the onions and cook on medium heat for about 5 minutes or until onions are soft and translucent. Add the peppers and cook for about 5 more minutes. Then add the mushrooms, cover the pot and cook for 5 more minutes. Add the cumin and turmeric and stir for 1 minute.

Add the broth, almond milk, potatoes, celery, and carrots and cook for 10 minutes or until the potatoes are tender. Remove 2 cups of the soup and place in a blender or food processor. Return the processed soup to the pot. Add the corn and cook for 5 more minutes or until the corn is fully cooked.

Add the chipotle and salt to taste, simmer for 5 more minutes.

* An immersion blender can be used. Just be sure to not over blend as it is desirable to have some chunks of potatoes and other vegetables in the finished soup.

Serving Size: 4 1-cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user CWENTZ1.