Potato Corn Chowder

Ingredients

  • 3 cups diced potatoes
  • 1 cup diced potatoes
  • 1/2 cup diced red onion
  • 1/2 of 14 oz can chickpeas or 3/4 cup, rinsed and drained
  • 2 1/2 cups of water
  • 3-4 minced garlic cloves
  • 1 chicken bouillon cube
  • 14 ounce can of creamed corn
  • 1 cup diced kale (frozen or fresh)
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp minced fresh parsley

Directions

  • In large pot, add the potatoes, onion, chickpeas, water, fresh garlic and bouillon and bring to a boil.
  • Bring to a simmer and allow to simmer until potatoes are cooked (about 15-20 minutes).
  • Let cool slightly and use a food processor or blender to blend soup to smooth consistency.
  • Return to cook top and add additional diced potatoes, creamed corn, and kale, spices and parsley.
  • Bring to a simmer and cook for about 30 min or until potatoes are soft and tender.
Potato Corn Chowder Nutrition Facts
Potato Corn Chowder

Serving Size

1 cup

Yield

6 servings

Considerations

May add remaining garbanzo beans to soup at step 4 (not included in nutrition facts label).