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RECIPE
13 INGREDIENTS 14 STEPS 30min

Potato Corn Chowder with Sprouted Grain Baguette

5.0
1 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
Potato Corn Chowder with Sprouted Grain Baguette Recipe | SideChef
"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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30min
Total Time
$22.64
Cost Per Serving

Ingredients

Servings
2
US / METRIC
2 stalks
1/2 cup
2 pckg
Vegetable Base
2 cups
Almond Milk
2
Sprouted Grain Baguette
4 cups
Water
to taste
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Nutrition Per Serving

VIEW ALL
CALORIES
2293
FAT
24.6 g
PROTEIN
51.0 g
CARBS
450.8 g

Cooking Instructions

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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 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 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 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!

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Nutrition Per Serving
Calories
2293
% Daily Value*
Fat
24.6 g
32%
Saturated Fat
0.6 g
3%
Trans Fat
0.0 g
--
Cholesterol
40.9 mg
14%
Carbohydrates
450.8 g
164%
Fiber
32.6 g
116%
Sugars
38.6 g
--
Protein
51.0 g
102%
Sodium
98941.9 mg
4302%
Vitamin D
2.5 µg
12%
Calcium
883.6 mg
68%
Iron
23.3 mg
129%
Potassium
3017.9 mg
64%
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