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Clean-Eating Potato And Corn Chowder

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Recipe Summary Clean-Eating Potato And Corn Chowder

Quick and easy, this chowder is hearty and sweet. This is also a clean-eating recipe. Husband-tested and kid-approved!

Ingredients | Janitorial Cleaning Supplies Pictures

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

Directions

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.

If a thicker chowder is desired, blend about half the soup using an immersion blender, leaving chunks of potatoes and corn.

Info | Janitorial Cleaning Supplies Pictures

prep: 20 mins cook: 30 mins additional: 5 mins total: 55 mins Servings: 10 Yield: 10 cups

TAG : Clean-Eating Potato And Corn Chowder

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