Clean-Eating Potato and Corn Chowder recipe
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Ingredients
- 1 tablespoon olive oil 1 yellow onion, diced 1 ½ ribs celery, diced 3 pounds Yukon Gold potatoes, peeled and diced 1 (16 ounce) package frozen sweet corn 1 cube vegetable bouillon (such as Rapunzel®) 1 teaspoon dried marjoram 1 teaspoon dried parsley salt and ground black pepper to taste 2 tablespoons whole wheat pastry flour 2 ½ cups unsweetened almond milk 1 ½ cups chicken stock
Nutrition Info
- 187.9 caloriescarbohydrate: 38.6 gcholesterol: 0.1 mgfat: 2.7 gfiber: 4.1 gprotein: 4.9 gsaturatedFat: 0.3 gservingSize: -sodium: 177.3 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Clean-Eating Potato and Corn Chowder
Directions
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Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery, cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper, cover and cook until corn is warmed through, about 2 minutes. Stir in flour, cover and cook 2 minutes more.
Stir almond milk and chicken stock into vegetable mixture, cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.