PREP: the main course

STEP 1:

Wash and dry produce.

Step 2:

Core, deseed and dice poblano pepper into 1/4" pieces.

Step 3:

Halve and peel then finely dice the shallots.

Step 4:

Cube potatoes into very small 1/2"x1/2" pieces

Step 5:

Drain and Rinse the Corn

Step 6:

Melt 8Tbs of Butter in a medium pot over medium-high heat, such as the white one above.

Step 7:

Add poblano and shallot to pot.

Step 8:

Cook while stirring until softened for 2-3min.

Step 9:

Add 6tbs flour, cooking, stirring until lightly browned for 1min or so.

Step 10:

Slowly stir in the milk (3cups- a splash at a time) until incorporated. (this is a slow process...maybe 5-7min total)

Step 11:

Stir in 4Cups of Vegetable Stock

Step 12:

Add the potatoes and (6tbs) of the Old Bay Seasoning.

Step 13:

Bring the pot to a boil and cook, stirring occasionally until potatoes are very tender (15-20min)

Step 14:

Once Potatoes are tender reduce heat to low and mash potatoes to a mixture of smooth and a little clumpy for texture.

Step 15:

Pour the three drained cans of corn and the one drained can of rotel along with the hatch chilis into a skillet and saute/cook until browning or giving a dry roasted appearance/aeromatic.

Step 16:

Stir in vegan cream cheese and corn mixture to get to the desired consistancy.

FINALLY:

Adjust all ingredients labeled “to taste,” as stated. Then simmer the soup on the stovetop for 10-15minutes and serve as desired.

IMPORTANT NOTES:

1. To make thicker you can use more nutritional yeast and onion powder as desired.

2. Change it up to your liking

Shopping List:

4-Poblano Peppers

3lb bag of Yukon Gold Potatoes

4-Shallots

1-Can Rotel

3-14oz Cans of Corn

Bag of Almond Flour

1/2 Gallon of Your Favorite Almond Milk

Veggie Stock

Old Bay Seasoning

Container Vegan Cream Cheese

Plant Based Butter

Minced Garlic Container

Maple Syrup