Clean-Eating Potato And Corn Chowder
And a bowlful of it is only packing 110 calories.
Recipe Summary Clean-Eating Potato And Corn Chowder
Quick and easy, this chowder is hearty and sweet. This is also a clean-eating recipe. Husband-tested and kid-approved!
Ingredients | Instant Pot Blender Soup Recipes1 tablespoon olive oil1 yellow onion, diced1 ½ ribs celery, diced3 pounds Yukon Gold potatoes, peeled and diced1 (16 ounce) package frozen sweet corn1 cube vegetable bouillon (such as Rapunzel®)1 teaspoon dried marjoram1 teaspoon dried parsleysalt and ground black pepper to taste2 tablespoons whole wheat pastry flour2 ½ cups unsweetened almond milk1 ½ cups chicken stockDirectionsHeat 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.If a thicker chowder is desired, blend about half the soup using an immersion blender, leaving chunks of potatoes and corn.Info | Instant Pot Blender Soup Recipesprep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
10
Yield:
10 cups
TAG : Clean-Eating Potato And Corn ChowderSoups, Stews and Chili Recipes, Chowders, Corn Chowder Recipes,
