Dairy-free Corn Chowder
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Dairy-free Corn Chowder calories by ingredient
Number of Servings: 4
Ingredients
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1 tbsp. olive oil
6 oz. red potato cut into chunks
1/2 c. celery
1/2 c. carrots
2 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. rosemary
1/2 tsp. thyme
1/2 tsp. onion powder
1 teaspoon salt
1 teaspoon pepper
Directions
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.
Member Ratings For This Recipe
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SCAREDOFSCALE
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GEOGIRL