Ingredients55 m servings 188 cals
- 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.
- Cook's Note:
- If a thicker chowder is desired, blend about half the soup using an immersion blender, leaving chunks of potatoes and corn.
Per Serving: 188 calories; 2.7 g fat; 38.6 g carbohydrates; 4.9 g protein; < 1 mg cholesterol; 177 mg sodium. Full nutrition
ReviewsRead all reviews 3
It was very tasty and really easy to make. Next time, I will add more veggies for more color and maybe more depth in flavor (probably carrots and/or butternut squash), but it is just right as ...
I did add Trader Joe’s 21 seasoning salute. But I add that to everything:)