Sweet Smokey Sassy Spiced Corn Chowder

I brought this dish to a Superbowl party last night and it almost dissappeared.  I’ve also served it a dinner parties making it a day ahead. You can vary the vegetables in the second part to what you have on hand.  Sometimes I just use corn and onions garnishing the soup with some red pepper. Double the recipe and freeze some.

Ingredients for base soup.

• 1 small sweet potato, baked, mashed
• 2 cups veggie broth (I use Steinbecher powdered broth)
• 1.5 cups soy milk ( make sure it isn’t vanilla flavored)
• 2  cups organic corn, fresh or frozen from the depth of your freezer
• 2 Tbsp maple syrup or agave (ok to skip)

Ingredients to mix or use as a topping.

• 1/4 cup olive oil (or less)
•  1 small white onion, diced,
•  1/4 cup celery, diced
•  1 cup red bell pepper, diced 
•  1 stalk green scallion, chopped thin
•  1/2 cup corn
• ¼ tsp. each smoked paprika and Cayenne (optional)
• 1 -2 tsp. each of salt and  fresh ground black pepper.

Directions: Puree base soup ingredients in a blender, food processor or use an immersion blender. Then add topping or mix sauteed vegetables to base soup.