Creamy Corn and Potato Chowder (Dairy-Free Option)
This delicious Creamy Corn and Potato Chowder is simple yet packed with flavors that make it a comforting and nutritious meal. Whether you enjoy it as a quick weeknight dinner or meal prep it for the week, it's sure to be a hit!
Servings: 4
Calories: 337kcal
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion cut into cubes
- 3 cloves garlic finely chopped
- 2 celery stalks diced
- 3 large Russet potatoes cut into cubes
- 2 cups corn frozen or fresh
- 1 red bell pepper cut into cubes
- 1 bay leaf
- 1 tablespoon cider vinegar
- 2 cups vegetable broth or chicken broth
- 1 can 400ml coconut milk or half-and-half
- Salt and pepper to taste
- 4 cups cooked rice or quinoa for serving
- Fresh coriander or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and celery. Sauté for about 3-4 minutes until fragrant and softened.
- Stir in the diced potatoes, corn, red bell pepper, and bay leaf. Cook for another 3 minutes, stirring occasionally.
- Pour in the cider vinegar and stir to lift any browned bits from the bottom of the pot. This adds depth of flavor to the chowder.
- Add the broth and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes, or until the potatoes are fork-tender.
- Stir in the coconut milk or half-and-half. Allow it to heat through for another 5 minutes. Adjust seasoning with salt and pepper.
- Remove the bay leaf and ladle the chowder into bowls. Serve over cooked rice or quinoa, and garnish with fresh parsley or coriander.
Nutrition
Calories: 337kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 475mg | Potassium: 292mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1396IU | Vitamin C: 45mg | Calcium: 16mg | Iron: 1mg
