Lactose Free Corn Chowder

A delicious corn chowder discovered by accident. I ran out of milk and only had nondairy creamer, which is lactose free.

Step: 1

In a 3 quart pot over high heat, combine the potatoes with enough water to cover. Boil for one hour, adding water to cover potatoes as necessary. Add the celery, leeks and scallions and boil for another hour.

Step: 2

Reduce heat to low, add the corn and parsley and heat through. Add the non-dairy creamer just before serving. Enjoy!

Per Serving: 185 calories; protein 4.6g; carbohydrates 35.8g; fat 3.6g; sodium 52.4mg.

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

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.