This soup is perfect when you need something quick and easy to prepare. The best part is that it tastes like you spent hours preparing it.

• 1 tablespoon oil or ¼ cup vegetable broth, for sautéing
•  1 small onion, finely diced
•  1 clove garlic, finely diced
•  ½ red bell pepper, finely chopped
•  1 small potato, peeled, diced in small pieces
•  3 cups water
•  3 cups frozen corn kernels
•  1 small can chopped mild or hot green chiles
• ⅛ teaspoon cayenne pepper (optional)
•  ½ teaspoon salt
• Fresh ground pepper
•  ½ teaspoon Deb’s Seasoning (page 269)
•  1 cup unsweetened almond or rice milk or
•  ½ cup of cashew cream (page 252)

In a medium size pot over medium heat, sauté onion in oil (or vegetable broth) until tender and light brown. Add garlic, bell pepper and potato and cook for 4 minutes. Add corn, water or broth, chiles and seasonings and bring to a boil.  Lower heat to simmer and add unsweetened almond milk or cashew cream. Heat on low simmer for 15 minutes but do not boil. Take half of the mixture out and puree in food processor or use a handheld immersion blender directly in the pot. You can make it as thick and creamy or as chunky as you like. Taste for seasonings. Serve in warm bowls.  Cashew cream is optional but it can really make this soup thick like chowder. If you use the cashew cream, add 1½ cup of cooked diced potatoes to the soup after the blending of the corn. Add 1 teaspoon of Deb’s Seasoning for a thick, spicy corn chowder.