Heavenly harvest: Corn and squash chowder

Hello family!
    Allow me to reinvigorate this blog with my most recent foodie foray. After the eggs and cheese in my fridge are exhausted (and after my birthday, because I want to go to my favorite pizza place to celebrate with a gooey pie and a cheese platter) I’m dipping my toes into veganism for a month! To prep, I’ve been experimenting with vegan recipes and I just hit a jackpot.
    The last corn of the season was on sale at the farmer’s market, and the rainy day gave me a serious hankering for hearty, creamy soup. So I bought 10 ears and some peppers, then set my sights on corn chowder.
    The result (which will not be pictured because I currently am without camera or computer) was the most decadent (and vegan!) corn chowder ever.

    Here’s the estimated recipe:
    -10 ears corn
    -4 poblano peppers
    -2 red peppers
    -an onion 
    -1 delicata squash
    -2 cups coconut milk (the drinkable stuff from a carton, not the stuff you use for curry)
    -3 cups almond milk
    -water to desired consistency
    -salt to desired ... saltiness
    -about 2 T red chili flakes
    -1 t chili powder
    -garlic powder to taste
    -turmeric for a little color
    -savory to taste
   
    Saw the raw corn off the cob and throw it in the pan along with the minced onion, peppers and cubed squash (no need to peel delicata – the skin is edible). Add the liquids and bring to boil. Simmer until all vegetables are cooked, then if you have an inversion blender, blend until the broth becomes thick, but chunks of veggies still remain. If you’ve got a regular blender, put about 1/3 of the broth in to puree. Add the spices and cook another few minutes, then serve with a sprinkling of chili-dusted popcorn or roasted pumpkin seeds on top.