I belong to a local CSA, so each week I receive a lovely box of fresh produce. If you’re not familiar with the concept of CSA, or “community supported agriculture,” you may want to investigate the availability in your area. It’s a great way to get fresh, seasonal produce while also supporting your community. It’s also often a fun way to get to know new fruits and veggies!
Recently, I was trying to find a purpose for my load of organic potatoes from my CSA box. I decided to make a less heavy version of a potato corn chowder, using water instead of milk or cream. Since we are now allowed to eat potatoes and corn in moderation on the Whole Life Challenge Lifestyle level, we can enjoy this tasty soup!
Dairy Free Potato Corn Chowder
I decided to make a less heavy version of a potato corn chowder, using water instead of milk or cream.
- 10 small potatoes washed, diced, and steamed (leave peel on if organic)
- 1 cup frozen or fresh corn
- 2 stalks celery washed and diced
- 1 large onion chopped coarsely
- 4 cloves fresh garlic chopped finely
- 2 tbsp dehydrated onion
- 1 tbsp dried dill
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 6 cups water
- Olive oil for sauteing
In a large pot over low flame, add 1 tbsp olive oil and chopped onions. Sautee onions until almost wilted.
Add in the chopped celery and saute until the onions are caramelized and the celery is softened. Add more oil if needed.
In the same pot, add the water, dehydrated onion, garlic, dill, salt, and pepper, and raise the flame to medium.
Simmer for about 10 minutes and then add the steamed potatoes and corn. If you have any pre-cooked meat on hand, like shredded chicken or WLC compliant sausage, you can add that here, too.
Simmer for about 10 more minutes and serve hot.
This also stores well in the fridge or freezer, so you can make a batch and have meals ready for the week or for a day you’re just too busy to cook.