Potato, Corn and Kohlrabi Chowder Recipe | Vegetarian
This Potato, Corn and Kohlrabi Chowder recipe is so good, plus it's vegetarian! Have you ever tried Kohlrabi? We love to grill it, bake it, sauté it and of course, use it in soups and chowders.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 onion diced
- 2 stalks celery diced
- 1 carrot diced
- 1/4 cup flour
- 4 cups Organic Vegetarian No-Chicken Broth Imagine Brand
- 1 cup whole milk
- 3-4 small kohlrabi peeled and diced (larger kohlrabi has a very strong taste)
- 2 potatoes diced
- 1 bay leaf
- 1 cup grilled corn
- 1 tablespoon fresh chopped parsley
- sea salt and pepper to taste
Melt butter in a large stockpot over medium high heat.
Add in the garlic, onions, celery, corn, and carrots.
Cook until veggies are tender, about 5 minutes.
Add in the kohlrabi, potatoes, bay leaf and parsley.
Cook for 5 minutes and then add in the flour.
Mix until it's incorporated.
Gradually stir in the "chicken broth" while cooking.
Bring chowder to a boil and reduce heat to a simmer for 20 minutes.
Mix in the milk and continue to cook for another 5-10 minutes.
*We like to top with a little smoked paprika for a smokey flavor.
Calories: 111kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 379mg | Potassium: 530mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1255IU | Vitamin C: 42.3mg | Calcium: 66mg | Iron: 2mg