Directions:
- Put the potatoes and water into a 3 quart saucepan. Bring the water to a boil.
- Cover, reduce heat to low and simmer for 20 minutes.
- While the potatoes are cooking, heat the oil in a small skillet. When the oil is hot, add the onion, celery, carrot, bell pepper and thyme or oregano. Stir and cook till vegetables or tender, about 5-7 minutes.
- Remove skillet from heat and put on the side.
- When the potatoes are done, remove the pan from the heat. Using a slotted spoon, transfer about 1 1/2 cups of potatoes to the blender. Add enough soymilk (or other non-dairy milk) to make a smooth mixture. I use only about a half cup or less, usually.
- Add the potato mixture back into the saucepan. Add the corn and the cooked vegetables.
- Heat the chowder on medium heat for about 5-10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 181.84 Kcal (761 kJ) | ||
| Calories from fat | 19.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 3% | |
|---|---|---|---|
| Sodium | 100.13mg | 4% | |
| Potassium | 609.5mg | 13% | |
| Total Carbs | 36.59g | 12% | |
| Sugars | 10.12g | 40% | |
| Dietary Fiber | 5.34g | 21% | |
| Protein | 4.56g | 9% | |
| Vitamin C | 20.1mg | 34% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 7.4mg | 41% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 55.89 Kcal (234 kJ) | ||
| Calories from fat | 6.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.67g | 3% | |
|---|---|---|---|
| Sodium | 30.78mg | 4% | |
| Potassium | 187.33mg | 13% | |
| Total Carbs | 11.25g | 12% | |
| Sugars | 3.11g | 40% | |
| Dietary Fiber | 1.64g | 21% | |
| Protein | 1.4g | 9% | |
| Vitamin C | 6.2mg | 34% | |
| Vitamin A | 0.5mg | 50% | |
| Iron | 2.3mg | 41% | |
| Calcium | 20.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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