Gluten-free Corn and Potato Chowder

Ingredients

• 4 cups potatoes peeled and chopped
• 1-1/2 cups celery chopped
• 2-1/2 cups green onions chopped
• 2 to 3 tablespoons olive oil
• Two vegetable bouillon cubes
• 3 to 4 teaspoons tamari soy sauce
• 3 to 4 teaspoons parsley
• 1 to 2 teaspoons honey
• 1-1/2 teaspoon paprika
• 1 teaspoon sea salt
• 1 teaspoon dill
• 1 teaspoon thyme
• Dash cayenne pepper
• 2-1/2 cups water or vegetable stock

Directions

1. Steam the green onions and celery until tender.

2. In a large frying pan, saute the green onion in oil for one to two minutes, then add all the seasonings and saute one more minute.

3. Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created.

4. Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavors mingle.

5. Serve hot with bread, crackers, or other accompaniments. Keeps 3-6 days refrigerated.

6. Yields 6 servings.

Nutrition, whole recipe (rough)

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions

Ingredient	Portion assumed	kcal
Potato	1 medium (173g) baked	161
Vegetable	1 tbsp (14g)	120
Olive Oil	1 tbsp (14g)	119
Honey	1 tbsp (21g)	64
Onion	1 medium (110g)	44
Soy Sauce	1 tbsp (15ml)	9
Chili	1 tsp (2.7g)	8
Celery	1 stalk (40g)	6
Dill	5 sprigs fresh (1g) / 1 tsp dried	4
Thyme	1 tsp dried (1.4g)	4
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.