Corn Chowder

I have missed chowder so much! A perfect mix between the New England and Rhode Island style chowders. Feel free to substitute more non-dairy milk for water and add extra cornstarch for a chowder that is more creamy.

Ingredients:

• 2 Tbsp olive oil or butter flavored coconut oil
• 1 cup white onion, diced (about 1 small onion)
• 2 cups water
• 1 cup celery, chopped (about 4-5 stalks)
• 1 cup carrots, chopped (about 4-5 carrots)
• 2 cups unsweetened, original non-dairy milk
• 4 1/2 cups of canned sweet corn (about 28oz)
• 2 cups potato, diced (about 1 medium potato. Peel potatoes if you prefer, I leave them on because a lot of the nutrients are there.)
• 2 Tbsp cornstarch
• 1 1/2 tsp garlic
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp black pepper

Directions:

1. In a large pot, over medium heat, sauté the onions in oil until soft.
2. Once the onions are soft, add the water, celery, and carrots. Cook for 12 minutes.
3. Add non-dairy milk, corn, potatoes, and spices. Cover and cook for 20 minutes over medium-low heat.
4. Serve warm. Add salt and pepper to taste if desired.

Enjoy!

Meal Prep Tip: Let the chowder cool, stir, and portion into 8oz – 12oz Tupperware to take with you for lunch! I can normally eat the same thing for lunch for the whole week and not get tired of it, but if you like more variety, throw a couple of the Tupperwares in the freezer. Just be sure to leave about an inch or more of space because liquid expands when it is frozen and you don’t want to crack the Tupperware. Also, I have found that soup can look a little strange as it defrosts, so don’t be alarmed if it does. Stir it up and thoroughly heat in the microwave or on the stove.