Ingredients for - Clean-Eating Potato and Corn Chowder
4.
Yukon Gold potatoes, peeled and diced 3 pounds
6.
Vegetable bouillon (such as Rapunzel®) 1 cube
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.
Recipe information
Cooking:
20 min.
Servings per container:
10
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