Clean Eating Potato And Corn Chowder Recipes

Steps:

• 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.

Steps:

• Combine, in a large pot,all ingredients except milk and flour/water.
• Cook until potatoes are fork tender.
• Add milk and flour/water, stirring well.
• Bring to a boil and allow to cook for 10 minutes.
• Serve with chopped green onion and shredded cheese as a garnish.

Steps:

• Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use.
• Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee.
• Cook on Low until potatoes are tender and flavors combine, about 8 hours.

Steps:

• Place a large saucepan coated with cooking spray over medium heat. Add onion and garlic; cook and stir until tender. Add potatoes, carrot, water, parsley and seasonings. Bring to a boil. Reduce heat; cook, covered, until potatoes are tender, 15-20 minutes., Stir in corn, 1-1/4 cups milk and bacon. In a small bowl, mix flour and remaining milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Add cheese; stir until melted. Stir in beer and, if desired, liquid smoke; heat through.

Steps:

• Saute the corn and onion in the olive oil in a large saucepan for around 5 -8 minutes.
• Process half of the vegetable mixture and all the stock until smooth.
• Add potatoes, celery, and thyme. Boil. Reduce heat and simmer until the vegetables are tender, 10-15 minute
• Stir in milk, and cook until hot, 2-3 minutes.
• Season with salt and pepper.
• Note: For thicker soup, add a mixture of 2 to 3 tablespoons of flour and 1/3 cup of water. Heat soup to boiling; stir in flour mixture and boil, stir constantly until thickened, about 1 minute.

Steps:

• In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender. , Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper.

Steps:

• In a large saucepan, cook and stir onion in oil over medium heat until tender. Add broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender., Stir in the corn, 1/2 cup milk, salt and pepper. In a small bowl, whisk flour and remaining milk until smooth. Stir into soup; return to a boil. Cook and stir for 2-3 minutes or until thickened. Sprinkle with parsley if desired.

Steps:

• 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.

Steps:

• In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
• Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
• Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Steps:

• Melt butter in 4 qt. saucepan.
• Add potatoes, onion and salt ; cook until potatoes are tender, stirring often.
• Combine flour and paprika, add to potatoes.
• Cook 1 minute. Stirring water and bouillon.
• Cook and stir until mixture is thick.
• Stir in corn and half-and-half.
• Cook, stirring frequently, until corn is tender about 15 minutes.
• Friendly Freeze Digest 1191 - - - - - - - - - - - - - - - - - -