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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.
Course
Soup
Cuisine
American
Keyword
kohlrabi
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
10
Calories
111
kcal
Author
Courtney
Ingredients
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
Instructions
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.
Nutrition
Calories:
111
kcal
|
Carbohydrates:
17
g
|
Protein:
4
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
8
mg
|
Sodium:
379
mg
|
Potassium:
530
mg
|
Fiber:
3
g
|
Sugar:
4
g
|
Vitamin A:
1255
IU
|
Vitamin C:
42.3
mg
|
Calcium:
66
mg
|
Iron:
2
mg