Dairy Free Corn Chowder.
This super simple chowder is full corn and potatoes swimming in a delicious broth. It's tasty, filling, and easy to prepare.
Ingredients
- 1 Tablespoon olive oil
- 1 ½ cups onion chopped
- 2 cups potatoes peeled and diced
- 2 ½ cups frozen corn
- 32 ounces chicken broth or vegetable broth
- 1 teaspoon gluten free worcestershire sauce
- 1 teaspoon salt
- ¾ teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 teaspoon paprika
- ¼ teaspoon black pepper
- ½ cup non-dairy milk
- green onions optional
Instructions
- Place the olive oil in the bottom of a large soup pot. Stir in onions and potatoes, set to medium high heat and cook uncovered without stirring for three minutes.
- Add the chicken broth and use a metal spatula to scrape all the browned bits from the bottom of the pan.
- Add all of the other ingredients except the non-dairy milk and green onions and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes.
- Remove from heat and stir in the non-dairy milk. Simmer for a few minutes to let the flavors come together.
- Top with fresh green onions and serve immediately with gluten free crackers or bread.
Notes
Store leftovers in the refrigerator. They should stay fresh for about 4 days.
Nutrition
Calories: 142kcalCarbohydrates: 23gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 462mgPotassium: 444mgFiber: 3gSugar: 3gVitamin A: 249IUVitamin C: 10mgCalcium: 51mgIron: 1mg
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