Clean-Eating Potato and Corn Chowder

Name: Clean-Eating Potato and Corn Chowder
Total time: 55
Yield: 10
Ingredients: 1 tablespoon olive oil; 1 yellow onion, diced; 1 ½ ribs celery, diced; 3 pounds Yukon Gold potatoes, peeled and diced; 1 (16 ounce) package frozen sweet corn; 1 cube vegetable bouillon (such as Rapunzel®); 1 teaspoon dried marjoram; 1 teaspoon dried parsley; salt and ground black pepper to taste; 2 tablespoons whole wheat pastry flour; 2 ½ cups unsweetened almond milk; 1 ½ cups chicken stock

Recipe by Dana Edwards Stallings from allrecipes.com

Dinner 55 Mins.

Ingredients

10 servings

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1 tablespoon olive oil
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1 yellow onion, diced
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1 ½ ribs celery, diced
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3 pounds Yukon Gold potatoes, peeled and diced
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1 (16 ounce) package frozen sweet corn
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1 cube vegetable bouillon (such as Rapunzel®)

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1 teaspoon dried marjoram
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1 teaspoon dried parsley
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salt and ground black pepper to taste
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2 tablespoons whole wheat pastry flour
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2 ½ cups unsweetened almond milk
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1 ½ cups chicken stock

Instructions

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.
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.