Walnut Corn & Potato Chowder

By California Walnuts
Total Time
1 Hr, 10 Mins
Serves
6
Serving Size
1 cup
Meal
Dinner Lunch
Course
Appetizers Main

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.

Prep Time
30 Mins
Cook Time
40 Mins
Total Time
1 Hr, 10 Mins
Calories
210
Total Fat
14
Saturated Fat
2
Polyunsaturated Fat
1.974
Monounsaturated Fat
10.3
Cholesterol
0
Sodium
660
Carbohydrates
12
Dietary Fiber
2
Total Sugars
4
Protein
3
Vitamin D
0
Calcium
20
Iron
0
Potassium
210

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

  1. Heat oil in a large sauce pot. Add onion and garlic and sauté for 3 minutes. Add celery and cook for 2 more minutes.
  2. 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.
  3. Stir in walnut cream and season with salt and pepper. Garnish with chives and reserved corn and red pepper.