Wholesome Corn and Potato Chowder

Ingredients 0/12

Step 1

Lightly heat some olive oil in a Dutch oven over medium heat. Add the chopped onion and celery, cooking them gently until they’re soft and translucent, about 5 to 7 minutes. Toss in the potatoes, cover the pot, and let them cook until they just start to soften, around 5 minutes. Next, stir in the corn, bouillon, marjoram, parsley, and season generously with salt and pepper. Cover again and cook for another couple of minutes until the corn is heated through. Sprinkle the flour over the veggies, give it a good stir, then cover and let it cook for 2 more minutes.

Step 2

Pour in the almond milk and chicken stock, stir everything together, cover, and bring it all to a boil. Once boiling, lower the heat and let it simmer gently until the potatoes are tender and the chowder thickens up nicely, about 15 to 20 minutes. Take it off the heat and let it sit for a few minutes before serving to let the flavors settle.