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Clean-Eating Potato and Corn Chowder
Clean-Eating Potato and Corn Chowder
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Creamy sweet corn and Yukon Gold potato chowder with almond milk for a wholesome twist.
Ingredients:
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1.5 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
  • 2.5 cups unsweetened almond milk
  • 1.5 cups chicken stock
Instructions:
  • In a Dutch oven over medium heat, sauté onion and celery in olive oil until soft, about 5 to 7 minutes. Add potatoes, cover, and cook until starting to soften, approximately 5 minutes. Include corn, bouillon, marjoram, parsley, a good pinch of salt, and pepper. Cover and heat until corn is warm, around 2 minutes. Finally, stir in flour and cover for an additional 2 minutes of cooking.
  • Mix almond milk and chicken stock into vegetables, cover, and bring to a boil. Reduce heat and simmer until potatoes are tender and soup thickens, about 15-20 minutes. Let cool off for around 5 minutes before serving.

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