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.
Total Time
Prep Time
30 Mins
Cook Time
40 Mins
Total Time
1 Hr, 10 Mins
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
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.