Clean-Eating Potato and Corn Chowder
Sweet corn and Yukon Gold potatoes are the stars in this simple, wholesome chowder. Almond milk and a spoonful of flour make it ultra-creamy.
Over medium heat, warm the olive oil in a Dutch oven.
Stir in the onion and celery, and cook for 5 to 7 minutes, or until translucent and soft.
Add the potatoes, cover, and cook for about 5 minutes, or until they start to soften.
Add the corn, bouillon, marjoram, parsley, and a good pinch of salt and pepper; stir well.
Cover and cook for 2 minutes or until the corn is heated through.
Add flour, cover, and cook for an additional two minutes.
Combine the vegetables with the almond milk and chicken stock; cover the pan and bring to a boil.
Reduce heat, cover, and simmer for 15 to 20 minutes, or until potatoes are fork-tender.
Remove from heat and allow to cool for around five minutes.