Name: Clean-Eating Potato and Corn Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Olive oil - 1 tablespoon; Yellow onion, diced - 1; Celery, diced - 1 ½ ribs; Yukon Gold potatoes, peeled and diced - 3 pounds; Frozen sweet corn - 1 (16 ounce) package; Vegetable bouillon (such as Rapunzel®) - 1 cube; Dried marjoram - 1 teaspoon; Dried parsley - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Whole wheat pastry flour - 2 tablespoons; Unsweetened almond milk - 2 ½ cups; Chicken stock - 1 ½ cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Clean-Eating Potato and Corn Chowder

1. Olive oil - 1 tablespoon

2. Yellow onion, diced - 1

3. Celery, diced - 1 ½ ribs

4. Yukon Gold potatoes, peeled and diced - 3 pounds

5. Frozen sweet corn - 1 (16 ounce) package

6. Vegetable bouillon (such as Rapunzel®) - 1 cube

7. Dried marjoram - 1 teaspoon

8. Dried parsley - 1 teaspoon

9. Salt and ground black pepper to taste - 1 teaspoon

10. Whole wheat pastry flour - 2 tablespoons

11. Unsweetened almond milk - 2 ½ cups

12. Chicken stock - 1 ½ cups

How to cook deliciously - Clean-Eating Potato and Corn Chowder

1. Stage

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. Stage

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.