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Clean-Eating Potato and Corn Chowder

Dana Edwards Stallings

"Quick and easy, this chowder is hearty and sweet. This is also a clean-eating recipe. Husband-tested and kid-approved!"
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55 m servings 188 cals
Original recipe yields 10 servings (10 cups)

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  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.
  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.


  • Cook's Note:
  • If a thicker chowder is desired, blend about half the soup using an immersion blender, leaving chunks of potatoes and corn.

Nutrition Facts

Per Serving: 188 calories; 2.7 g fat; 38.6 g carbohydrates; 4.9 g protein; < 1 mg cholesterol; 177 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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:)

I added a lot of my own spices to make this a very tasty dish. Chicken is also a nice addition