Walnut Corn & Potato Chowder
Description
This chunky soup is loaded with vegetables and gets a bit of creamy texture from walnut cream. Reserve a little corn and diced red pepper for garnish.
Ingredients
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1 tablespoon olive oil
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1 cup chopped onion
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1 teaspoon garlic, minced
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2 ribs celery, chopped
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3 cups vegetable broth
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1 cup corn
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1 tablespoon sherry vinegar
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3/4 teaspoon celery salt
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1/2 teaspoon smoked paprika
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1(8-oz.) Yukon gold potato, diced
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1 red pepper, diced
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1/2 cup California Walnut Cream
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Sea salt and freshly ground black pepper
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Chopped chives for garnish
PREPARATION
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Heat oil in a large sauce pot. Add onion and garlic and sauté for 3 minutes. Add celery and cook for 2 more minutes.
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Add vegetable broth, corn, vinegar, celery salt, smoked paprika, potato and bell pepper Cover and cook for 30 to 40 minutes or until potatoes are soft.
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Stir in walnut cream and season with salt and pepper. Garnish with chives and reserved corn and red pepper.
NUTRITION
- Calories: 210 cal
- Total Fat: 14 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 1.974 g
- Monounsaturated Fat: 10.3 g
- Cholesterol: 0 mg
- Sodium: 660 mg
- Carbohydrates: 12 g
- Dietary Fiber: 2 g
- Total Sugars: 4 g
- Protein: 3 g
- Vitamin D: 0 mcg
- Calcium: 20 mg
- Iron: 0 mg
- Potassium: 210 mg