Recipe: Potato Corn Chowder

Potato Corn Chowder

1/2 chopped onion

2 celery stalks cut into strips

1 carrot cut into strips

7 chopped mushrooms (optional)

1 red bell pepper chopped

5 or 6 red potatoes cut into cubes

1 medium or 1/2 large sweet potato

2 cups corn

2 Tbls. olive oil or avocado oil

1 tsp. cumin

1 tsp. turmeric

1/2 tsp. chipotle powder

1 tsp salt (or salt to taste)

2 cups almond milk

2 cups either chicken broth or vegetable broth


Heat the oil in a 3 quart pot.  When the oil is hot, put in the onions and cook on medium heat for about 5 minutes or until onions are soft and translucent.  Add the peppers and cook for about 5 more minutes.  Then add the mushrooms, cover the pot and cook for 5 more minutes.  Add the cumin and turmeric and stir for 1 minute.

Add the broth, almond milk, potatoes, celery, and carrots and cook for 10 minutes or until the potatoes are tender.  Remove 2 cups of the soup and place in a blender or food processor.  Return the processed soup to the pot.  Add the corn and cook for 5 more minutes or until the corn is fully cooked.

Add the chipotle and salt to taste, simmer for 5 more minutes.

*  An immersion blender can be used.  Just be sure to not over blend as it is desirable to have some chunks of potatoes and other vegetables in the finished soup.

Nutrition:  142.2 Calories, Fat 2.7 g, Carbohydrates 28.0 g, Fiber 3.8 g


About Cats r Flyfishn

Never look down on someone unless you are helping them up.
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