Chipotle Corn Chowder

We have made this chowder a few times over the years before my husband became vegan and I love the flavor! I didn't want to mess out on this recipe so I thought I would try to tweak it made a vegan version.

2 chipotle chiles in adobe sauce from a can. Use half the can and freeze the rest. Label the bag!
1 small onion, diced
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp dried thyme
3 cloves garlic, minced (I used a heaping half tsp for each glove from a jar)
2 tbl whole wheat flour
3 cups almond milk
2 cups vegetable broth
2 tbl nutritional yeast
6 large yellow potatoes, peeled and diced
2 cups frozen corn, rinsed
1 tbl lime juice

Remove two chiles from the can and 2 tsp adobe sauce and mince it. Save the rest for later.

Combine the chiles, onion, cumin, thyme, oregano and saute for 3 minutes. Add garlic and stir.

Stir in flour and cook for 1 minute until there is no visible flour. Slowly stir in the almond milk, nutritional yeast, and vegetable broth.

Add the potatoes and bring to a boil. Lower heat and simmer 20 minutes or until potatoes are tender.

When the potatoes are cooked, use an immersion blender or your regular blender to mash up a portion of the potatoes. How much depends on your personal taste. It makes the soup thick but I always leave some unmashed so that there are chunks. Add corn and lime juice and heat thoroughly.