The good news is this warm and cozy comfort food isn’t high in fat. This chowder uses slimming potatoes and non-dairy milk instead of fattening cream for its richness and creaminess.
So grab a pair of wooly socks and whip up some of this scrumptious soup … and then enjoy the yummy compliments passed around the table to you.
- 2 stalks celery, diced
- 1 small carrot, diced – optional
- 1 medium yellow onion, diced
- 2 tablespoons oil
- 5 medium Idaho potatoes
- 2 cups water or a mild stock or broth
- 2 bay leaves
- 1 tablespoon onion powder or granulated onion
- 1 tablespoon dried parsley
- 1/2 teaspoon garlic powder or granulated garlic
- pinch dried sage
- 2 cups plain soy or cashew milk (not vanilla-flavored)
- 1/4 red bell pepper, diced – optional
- 1 1/2 cups corn kernels
- 1 teaspoon salt – or to taste
- Prepare celery, carrot, and onions. (I use my vegetable chopper.)
- In a large pot, sauté onions, celery, and carrot in oil over medium heat until onions begin to appear translucent.
- Meanwhile, peel potatoes if desired. Dice into small dices. (I use my vegetable chopper to make fast work of this.)
- Turn heat to high and add potatoes, water, and seasonings. Cover and bring to boil. Reduce heat and simmer until potatoes are tender (about 10 minutes).
- Meanwhile, pour milk into blender.
- When potatoes are tender, remove approximately 1 cup of soup from pan and add it to milk in blender.
- Stir diced pepper into soup and continue simmering.
- Add salt to blender mixture and blend until creamy. Add this mixture to pan along with corn and stir. Cook until hot.
- Discard bay leaf. Season to taste.