Creamy Soyrizo Corn Chowder

Creamy Soyrizo Corn Chowder

The weather is getting chilly, making it time for something a little bit hot and spicy!

(Recipe from El Burrito)

  • ? pkg El Burrito Soyrizo
  • ? cup onions, chopped
  • ? cup celery, diced
  • ? cup red bell pepper, chopped
  • 2 cups low sodium vegetable broth
  • 2 cups potatoes, diced
  • 1 frozen bag corn
  • 2 cups soymilk
  • 1 Tbsp fresh parsley, chopped
  • vegetable oil

Heat a large pot with vegetable oil over medium-high heat.? Add onions, celery and bell pepper and cook until onions are tender.?Add Soyrizo and cook an additional 3 minutes.? Add vegetable broth and cook an?additional 5 minutes, occasionally stirring.? Add corn and simmer.

In separate pot, bring potatoes to boil.? Cook until tender, about 20 minutes.?Drain potatoes and about 1 cup to soup.? Place the other cup in a blender?or food processor with soymilk.? Puree until smooth and add to soup.

Add parsley and simmer until thoroughly heated.

Serves 10