![](https://cdn.statically.io/img/www.allrecipes.com/thmb/YUgt7MUEKQjB6lzXDUdts7RgNBQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3169905-8b75942ac31845bfa0fa8d0677e14f22.jpg)
Ingredients
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1 tablespoon olive oil
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1 yellow onion, diced
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1 ½ ribs celery, diced
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3 pounds Yukon Gold potatoes, peeled and diced
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1 (16 ounce) package frozen sweet corn
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1 cube vegetable bouillon (such as Rapunzel®)
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1 teaspoon dried marjoram
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1 teaspoon dried parsley
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salt and ground black pepper to taste
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2 tablespoons whole wheat pastry flour
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2 ½ cups unsweetened almond milk
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1 ½ cups chicken stock
Directions
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Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
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Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.
Cook's Note:
If a thicker chowder is desired, blend about half the soup using an immersion blender, leaving chunks of potatoes and corn.
Nutrition Facts (per serving)
188 | Calories |
3g | Fat |
39g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 188 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 0g | 2% |
Cholesterol 0mg | 0% |
Sodium 177mg | 8% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 4g | 15% |
Total Sugars 4g | |
Protein 5g | 10% |
Vitamin C 4mg | 5% |
Calcium 65mg | 5% |
Iron 1mg | 3% |
Potassium 193mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.