- 400 g Russet Potato
- 100 g Celery
- 100 g Raw White Onion
- 14 g Kerrygold Salted Butter any butter will do
- 1 can whole kernel corn-no salt added (15.25oz can)
- 30 g All purpose flour *gluten free flour can be substituted
- 1 cup 2% Low Fat Milk
- Salt & Pepper
- 4 cups Vegetable Broth (1 box)-low sodium or no salt added
- 4 g Garlic paste Or 1 Clove
Dice onion and celery and place into a bowl. Set them aside and dice potatoes. Place them in a separate bowl.Heat a large pot on low and add butter, onion and celery. Cook 2 min or until onion is translucent. Add Garlic.Add Salt and Pepper (I add 1 tsp of each) to taste and add vegetable broth.Add diced potatoes and drained can corn. Increase heat to High and cover pot with lid. Boil for 15-20 minutes until potatoes are tender.Turn heat to Low and simmer with lid on pot for 10 additional minutesSlowly pour milk into soup while whisking to mix well.In a large measuring cup or bowl, add the flour and mix in 1- 1 1/2 cups of hot soup. Be sure to mix well to eliminate flour lumps.Pour the flour and soup mixture into the pot and whisk well for 1 minute.Cover pot with lid and simmer for an additional 10 minutes or so until it thickens to become chowder.Add additional salt and pepper to taste
Serving: 300g | Calories: 170cal | Carbohydrates: 27g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 8mg | Sodium: 148mg | Fiber: 4g | Sugar: 9g