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Potato Corn Chowder with Sprouted Grain Baguette
Recipe

13 INGREDIENTS • 14 STEPS • 30MINS

Potato Corn Chowder with Sprouted Grain Baguette

3.0
2 ratings
"Starchy vegetables have always provided accessible, nutrient-dense sustenance in a culinarily versatile and delicious way. This comforting and creamy soup is the perfect soothing pick-me-up. Lightly seasoned, it is hearty and wonderfully satisfying." - Julieanna Hever
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Potato Corn Chowder with Sprouted Grain Baguette
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
"Starchy vegetables have always provided accessible, nutrient-dense sustenance in a culinarily versatile and delicious way. This comforting and creamy soup is the perfect soothing pick-me-up. Lightly seasoned, it is hearty and wonderfully satisfying." - Julieanna Hever
30MINS
Total Time
$22.64
Cost Per Serving
Ingredients
Servings
2
US / Metric
Celery
2 stalks
Fresh Dill
1/2 cup
Vegetable Base
2 pckg
Vegetable Base
Almond Milk
2 cups
Almond Milk
Sprouted Grain Baguette
2
Sprouted Grain Baguette
Water
4 cups
Water
Salt
to taste
Nutrition Per Serving
VIEW ALL
Calories
2293
Fat
24.6 g
Protein
51.0 g
Carbs
450.8 g
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Potato Corn Chowder with Sprouted Grain Baguette
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Peel and dice the Yellow Onion (1) into 1/4 inch pieces; set aside.
step 3
Discard stem, seeds and inner pith of the Green Bell Pepper (1). Cut into 1/4 inch pieces; place in medium bowl.
step 4
Cut the Celery (2 stalks) into 1/4 inch dice and add to bowl.
step 5
Cut the Corn Cobs (2) and discard cobs. Add the kernels to the bowl with the green pepper and celery.
step 5 Cut the Corn Cobs (2) and discard cobs. Add the kernels to the bowl with the green pepper and celery.
step 6
In another medium bowl, add Water (4 cups) to the Vegetable Base (2 pckg); stir.
step 7
Pour 1/2 cup of the vegetable broth into a medium saucepot over medium-high heat and add the onions. Sauté until translucent, about 5 minutes.
step 7 Pour 1/2 cup of the vegetable broth into a medium saucepot over medium-high heat and add the onions. Sauté until translucent, about 5 minutes.
step 8
Add the bell pepper, celery and corn to the onions and cook until the vegetables soften, about 5 more minutes, stirring occasionally.
step 8 Add the bell pepper, celery and corn to the onions and cook until the vegetables soften, about 5 more minutes, stirring occasionally.
step 9
Remove the Fresh Dill (1/2 cup) from the stems and discard stems. Rough chop half of the dill; reserve the remaining dill for garnish and set aside.
step 10
Peel the Russet Potatoes (2) and cut into 1/4 inch dice; set aside for next step.
step 11
Add the potatoes, the remaining vegetable broth, Bay Leaf (1), chopped dill, to the saucepot and simmer for 15 more minutes. Season with Salt (to taste) and Ground Black Pepper (to taste) to taste. Pour in the Almond Milk (2 cups), stir. Remove from heat. Remove bay leaf; discard.
step 11 Add the potatoes, the remaining vegetable broth, Bay Leaf (1), chopped dill, to the saucepot and simmer for 15 more minutes. Season with Salt (to taste) and Ground Black Pepper (to taste) to taste. Pour in the Almond Milk (2 cups), stir. Remove from heat. Remove bay leaf; discard.
step 12
Pour soup in small batches into blender. Pulse until slightly pureed. Pour each batch back into the medium bowl you used for the vegetable broth; repeat until all of the soup is blended. Return the soup to the saucepot and heat over medium heat.
step 12 Pour soup in small batches into blender. Pulse until slightly pureed. Pour each batch back into the medium bowl you used for the vegetable broth; repeat until all of the soup is blended. Return the soup to the saucepot and heat over medium heat.
step 13
Using your hands, moisten outside of Sprouted Grain Baguette (2) with a little bit of water. Place in oven directly on wire rack and bake for 3 minutes. Remove from oven and hold for plating.
step 14
Ladle equal amounts of the potato corn chowder into two bowls. Garnish with remaining dill. Serve with the warm bread. Serve and enjoy!
step 14 Ladle equal amounts of the potato corn chowder into two bowls. Garnish with remaining dill. Serve with the warm bread. Serve and enjoy!
Tags
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Appetizers
Dairy-Free
American
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Potatoes
Side Dish
Vegetables
Soup
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