Creamy Soyrizo Corn Chowder

Ingredients:Creamy Soyrizo Corn Chowder
½ pkg El Burrito Soyrizo
½ cup onions, chopped
½ cup celery, diced
½ 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

 

Directions:
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
For This Recipe Use…

Non-GMO Soyrizo (above) or Organic Soyrizo (below)