Clean-Eating Potato and Corn Chowder
Description
Sweet corn and Yukon Gold potatoes are the stars in this simple, wholesome chowder. Almond milk and a spoonful of flour make it ultra-creamy.
Ingredients
•
1 tablespoon olive oil
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1 yellow onion, diced
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1 1/2 ribs celery, diced
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3 pounds Yukon Gold potatoes, peeled and diced
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1 (16 ounce) package frozen sweet corn
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1 cube vegetable bouillon (such as Rapunzel®)
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1 teaspoon dried marjoram
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1 teaspoon dried parsley
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salt and ground black pepper to taste
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2 tablespoons whole wheat pastry flour
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2 1/2 cups unsweetened almond milk
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1 1/2 cups chicken stock
Directions
1
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.
2
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.