A healthy chowder... Is there such thing? Yes.. yes there is.
Servings 6
Ingredients
2Tbsplow-sodium vegetable broth
1oniondiced
1/2tspsalt
1/4tspblack pepper
116 oz packagefrozen corn kernels, thawedor canned
1cupunsweetened plain almond milk
1sweet potato washed and cut in 1/2" to 1" diced
1cupmushroomsdiced
2cupslow-sodium vegetable broth
2Tbspquinoa flour
Red pepper flakesIf you want a spicy flavor
Instructions
Add the 2 Tbsp broth to a soup stockpot and set over medium heat. Once broth is hot add onion, salt, and pepper. Cook for about 4 minutes, stirring occasionally, until onions have softened.
Stir in corn kernels and continue to cook for 2 minutes. Transfer 3/4 cup of the mixture from the pot to a food processor and add 3/4 cup of the almond milk. Blend until smooth and set aside.
Add the sweet potatoes to the pan and cook for 1 minute then mix in the vegetable broth and mushrooms. Bring mixture to a boil and cook for 4-5 minutes, or until the sweet potatoes are nearly fork tender.
Whisk the remaining 1/4 cup almond milk and the quinoa flour together in a small bowl until well combined. Add to the pan and cook, stirring occasionally, for about 1 minute, or until the chowder thickens slightly.
Return the pureed corn mixture to the pan along with the milk. Add red pepper flakes if you like. Cook until heated through, about 3 minutes. Enjoy!