Ingredients
- A drizzle of olive oil
- Finely chopped yellow onion
- Diced celery ribs
- Peeled and diced Yukon Gold potatoes
- A pack of frozen sweet corn
- A cube of vegetable bouillon
- Dried marjoram and parsley
- Season with salt and freshly ground black pepper
- Sprinkle of whole wheat pastry flour
- Creamy unsweetened almond milk
- Flavorful chicken stock
Step 1
Begin by heating a dash of olive oil in a sturdy Dutch oven set over a gentle flame. Toss in finely chopped onion and celery, sautéing them until they turn delightfully tender and translucent, which should take around 5 to 7 minutes. Next, gently introduce the cubed potatoes into the mix, allowing them to cook until they just begin to yield to the heat, approximately 5 minutes. Then, add in the golden corn kernels, a fragrant bouillon cube, a sprinkle of marjoram and parsley, along with a hearty pinch of salt and a grind of black pepper. Cover the pot and let the flavors meld as the corn warms through, which should take about 2 minutes.
Step 2
Now, gently sprinkle in a bit of flour to help thicken the soup, stirring it in and allowing it to cook for an additional 2 minutes. Pour in a velvety blend of almond milk and chicken stock, stirring well to combine all the elements. Cover the pot and bring everything to a gentle boil, then reduce the heat and let the soup simmer until the potatoes are tender and the broth has thickened to your liking, which should take around 15 to 20 minutes.
Step 3
Once the soup has reached the desired consistency, remove the pot from the heat and let it cool slightly for about 5 minutes before serving.
Extra Tips & Suggestions
- 1. Refrigerator Trick : Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Make sure to let it cool completely before sealing to lock in freshness.
- 2. Freezer Magic : To extend the shelf life of your chowder, consider freezing it in individual portions. This way, you can simply thaw and reheat as needed for a quick and satisfying meal.
