Corn Potato chowder
Blending- You can skip this step but it does help thicken the chowder.
- Preparing Time: 30 minutes
- Total Time: 11 hours
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
dairy free
vegetarian
pescatarian
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 medium onion chopped
- 4 large yukon gold potatoes cubed (roughly 2 lbs.)
- 2-3 white carrots diced
- 3 garlic cloves minced (or 1 and 1/4 teaspoon garlic
- 4 cups veggie broth (i use low sodium)
- 1 teaspoon dried parsley or 2 teaspoon fresh
- 1 and 1/4 teaspoon himalayan salt or to taste
- 1 and 1/2 cups organic corn frozen
- 1 cup non-dairy milk divided
- 3 tablespoons all-purpose flour (use gf if needed)
- optional 1-2 tablespoons nutritional yeast
- Carbohydrate 301.13447150746 g
- Cholesterol 4.9 mg
- Fat 1.93377125009749 g
- Fiber 33.7783331996711 g
- Protein 40.651346250994 g
- Saturated Fat 0.589877450015479 g
- Serving Size 1 1 Recipe (2687g)
- Sodium 4251.86340012765 mg
- Sugar 267.356138307789 g
- Trans Fat 0.413270800032163 g
- Calories 1357 calories
Add everything, except the corn, non-dairy milk and flour, to a large soup pot Cover and bring to a low boil. Cook until potatoes and carrots have softened, about 15 minutes. Remove the bay leaf then blend* about 1/4 of the soup using an immersion blender or standard blender. Whisk the flour into 1/4 cup non-dairy milk. Add the flour/milk mix, remaining 3/4 cup non-dairy milk and corn to the soup. Return to a low boil for another 5 minutes to thicken. Stir occasionally to keep the potatoes from sticking. Serve topped with fresh green onions and fresh ground pepper. Enjoy!
