Clean-Eating Potato and Corn Chowder

Sweet corn and Yukon Gold potatoes are the stars in this simple, wholesome chowder. Almond milk and a spoonful of flour make it ultra-creamy.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 188 Calories

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon dried marjoram
• 1 teaspoon dried parsley
• salt and ground black pepper to taste
• 1 yellow onion, diced
• 3 pounds Yukon Gold potatoes, peeled and diced
• 1 (16 ounce) package frozen sweet corn
• 1 cube vegetable bouillon (such as Rapunzel®)
• 2 tablespoons whole wheat pastry flour
• 1.5 cups chicken stock
• 2.5 cups unsweetened almond milk
• 1.5 ribs celery, diced

Recipe Instructions

Step 1

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.

Step 2

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.