Walnut Corn & Potato Chowder

Name: Walnut Corn & Potato Chowder
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 tablespoon olive oil; 1 cup chopped onion; 1 teaspoon garlic, minced; 2 ribs celery, chopped; 3 cups vegetable broth; 1 cup corn; 1 tablespoon sherry vinegar; 3/4 teaspoon celery salt; 1/2 teaspoon smoked paprika; 1(8-oz.) Yukon gold potato, diced; 1 red pepper, diced; 1/2 cup California Walnut Cream; Sea salt and freshly ground black pepper; Chopped chives for garnish

Total Time

1 Hr, 10 Mins

Serves

Serving Size

1 cup

Meal

Dinner Lunch

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

1 tablespoon olive oil
1 cup chopped onion
1 teaspoon garlic, minced
2 ribs celery, chopped
3 cups vegetable broth
1 cup corn
1 tablespoon sherry vinegar
3/4 teaspoon celery salt
1/2 teaspoon smoked paprika
1(8-oz.) Yukon gold potato, diced
1 red pepper, diced
1/2 cup California Walnut Cream
Sea salt and freshly ground black pepper
Chopped chives for garnish

PREPARATION

Heat oil in a large sauce pot. Add onion and garlic and sauté for 3 minutes. Add celery and cook for 2 more minutes.
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.
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