Clean-Eating Potato and Corn Chowder

Quick and easy, this chowder is hearty and sweet. This is also a clean-eating recipe. Husband-tested and kid-approved!

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.

Per Serving: 188 calories; protein 4.9g; carbohydrates 38.6g; fat 2.7g; cholesterol 0.1mg; sodium 177.3mg.

The word “stew” can process to both a food and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it does have a few notable differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.