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Dairy Free Potato Corn Chowder

By February 26, 2017Recipes
Reading Time: 2 minutes
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I belong to a local CSA, so each week I receive a lovely box of fresh produce. If you’re not familiar with the concept of CSA, or “community supported agriculture,” you may want to investigate the availability in your area. It’s a great way to get fresh, seasonal produce while also supporting your community. It’s also often a fun way to get to know new fruits and veggies!

Recently, I was trying to find a purpose for my load of organic potatoes from my CSA box. I decided to make a less heavy version of a potato corn chowder, using water instead of milk or cream. Since we are now allowed to eat potatoes and corn in moderation on the Whole Life Challenge Lifestyle level, we can enjoy this tasty soup!

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Dairy Free Potato Corn Chowder
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Dairy Free Potato Corn Chowder

I decided to make a less heavy version of a potato corn chowder, using water instead of milk or cream.

Category Side Dish
Compliance Level Kickstart, Lifestyle
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author Alma Schneider

Ingredients

  • 10 small potatoes washed, diced, and steamed (leave peel on if organic)
  • 1 cup frozen or fresh corn
  • 2 stalks celery washed and diced
  • 1 large onion chopped coarsely
  • 4 cloves fresh garlic chopped finely
  • 2 tbsp dehydrated onion
  • 1 tbsp dried dill
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 6 cups water
  • Olive oil for sauteing

Instructions

  1. In a large pot over low flame, add 1 tbsp olive oil and chopped onions. Sautee onions until almost wilted.
  2. Add in the chopped celery and saute until the onions are caramelized and the celery is softened. Add more oil if needed.
  3. In the same pot, add the water, dehydrated onion, garlic, dill, salt, and pepper, and raise the flame to medium.
  4. Simmer for about 10 minutes and then add the steamed potatoes and corn. If you have any pre-cooked meat on hand, like shredded chicken or WLC compliant sausage, you can add that here, too.
  5. Simmer for about 10 more minutes and serve hot.

Recipe Notes

This also stores well in the fridge or freezer, so you can make a batch and have meals ready for the week or for a day you’re just too busy to cook.

Alma Schneider
Alma is a Licensed Clinical Social Worker, cooking coach, and food blogger. She is the founder of Take Back the Kitchen, a lifestyle program created to help people recognize and overcome common and unique obstacles to planning and preparing healthy meals. Alma provides demonstrations, workshops, and speaking engagements for individuals and non-profits, as well as for corporate wellness workshops, lunch and learns, and company retreats.

Alma has presented at TEDx and is the recipient of The American Red Cross award for Community Service. She has been featured on the Today Show, TV Land, CBS News and is a frequent contributor for CBS local.com, Diabetic Lifestyle, and Knowmore.tv. She has been featured in Family Circle Magazine, Family Fun Magazine, and numerous other websites and publications. Her syndicated recipe column appears in more than twenty print and online newspapers. Alma has been on the Whole Life Challenge for a year and a half and has never felt better.