CLEAN-EATING POTATO AND CORN CHOWDER

Clean-Eating Potato and Corn Chowder image

Quick and easy, this chowder is hearty and sweet. This is also a clean-eating recipe. Husband-tested and kid-approved!

Provided by Dana Edwards Stallings

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 55m

Yield 10

Number Of Ingredients 12

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Ingredients

1 tablespoon olive oil
1 yellow onion, diced
1 ½ 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 ½ cups unsweetened almond milk
1 ½ cups chicken stock

Steps:

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.
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.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 38.6 g, Cholesterol 0.1 mg, Fat 2.7 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 177.3 mg, Sugar 4.1 g