Corn Avocado Lime Chowder

A good corn chowder is a true tummy pleaser when it is cold outside. Try this one for dinner, kids and parents alike will love it.

Recipe:

Corn Avocado Lime Chowder

Ingredients
4 cups veggie broth
2 ribs organic celery, chopped
2 cloves garlic, pressed
1 bay leaf
2 Tbs. olive oil
1 small onion, peeled and diced
¼ cup flour
1 lb. organic potatoes, diced (4 cups)
3 1/2 cups frozen corn kernels
1 pkg. vegan turkey slices, cut into squares
3 tomatoes, peeled, seeded, and diced
1-2 avocados, diced
¼ cup coarsely chopped cilantro
1 lime, juiced

1. Place broth, celery, garlic, bay leaf in medium pot. Bring to a boil, cover, reduce heat to low, and simmer 10 minutes. Take off heat and set aside.

2. Heat oil in soup pot over low heat. Sauté onion 8 minutes, or until translucent. Add flour gradually, stirring constantly. Cook until flour mixture is smooth and begins to dry. Discard bay leaf, and add broth gradually until blended with flour. Stir in potatoes. Raise heat to medium-low, and bring to a simmer. Cook 15 to 20 minutes, or until potatoes are tender, stirring occasionally.

3. Add corn and vegan turkey, reduce heat to low, and cook 7 to 10 minutes more, stirring occasionally.

4. Stir in tomatoes, avocado, cilantro, and lime juice. Note: if not eating the entire soup in one night, feel free to add avocado and cilantro to individual bowls, so that you can add both fresh each time.