Ingredients
2 T. extra virgin olive oil
1 t. chili powder
¼ t. crushed red pepper flakes
1 t. ground cumin
1 small yellow onion, chopped
3 cloves fresh garlic, minced
4 c. frozen corn, unthawed
1 Poblano pepper, seeded and chopped
2 medium tomatoes, chopped
2 c. unsweetened almond milk, divided
½ t. salt
3 T. fresh lime juice
Freshly ground black pepper, to taste
1 t. honey
½ c. water
1 c. fresh cilantro leaves, chopped and loosely packed
Directions
- Heat the olive oil on low in a large stockpot. Add the chili powder, red pepper flakes, and cumin and heat to release flavors, about 5 minutes.
- Increase heat to medium and add onion. Cook, stirring frequently, about 5 minutes. Add garlic and sauté 2-3 minutes. Lower heat if the garlic starts to turn too brown.
- Add unthawed corn and sauté 5 minutes. Transfer one cup of the corn mixture to a food processor and process until smooth. Add 1 cup of almond milk and process until thoroughly combined. Transfer blended corn mixture back to stockpot.
- Add Poblano pepper and tomatoes to the cooking pot. Reduce heat to medium low and stir occasionally.
- Stir in the other cup of almond milk, salt, lime juice, black pepper, honey, and water. Simmer 5-10 minutes to heat through. Taste and adjust seasonings, if needed. Stir in fresh cilantro leaves just before serving.
Makes 6 servings.
