Dairy-free Corn Chowder
- Number of Servings: 4
Ingredients
1 tbsp. olive oil6 oz. red potato cut into chunks1/2 c. celery1/2 c. carrots2 clove garlic, minced 3 cups water 1 cube bouillon (chicken)2 cups corn 1 cups soy milk 1 tablespoon flour 1/2 teaspoon dried parsley 1/2 tsp. rosemary1/2 tsp. thyme1/2 tsp. onion powder1 teaspoon salt 1 teaspoon pepper
Bring 2 c. water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add potatoes.
Heat oil in a large skillet over medium heat. Stir in celery, carrots and garlic; cook until garlic is slightly golden.
Add corn and the vegetables from the skillet to pot. Add seasonings. Cook until vegetables are tender. Add 1 c. water. Reduce heat to low, and pour in 1/2 cup soy milk. Stir soup well, then stir in remaining 1/2 cup soy milk. Quickly whisk in flour. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
Makes 4 servings of 1 1/4 c.
Number of Servings: 4
Recipe submitted by SparkPeople user _HOLLY.
Heat oil in a large skillet over medium heat. Stir in celery, carrots and garlic; cook until garlic is slightly golden.
Add corn and the vegetables from the skillet to pot. Add seasonings. Cook until vegetables are tender. Add 1 c. water. Reduce heat to low, and pour in 1/2 cup soy milk. Stir soup well, then stir in remaining 1/2 cup soy milk. Quickly whisk in flour. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
Makes 4 servings of 1 1/4 c.
Number of Servings: 4
Recipe submitted by SparkPeople user _HOLLY.
Nutritional Info Amount Per Serving
- Calories: 167.7
- Total Fat: 4.4 g
- Cholesterol: 0.1 mg
- Sodium: 265.6 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.5 g
- Protein: 5.6 g
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