Tuesday, April 10, 2012
Golden Potatoe Chowder
1 tsp coconut oil
1 yellow onion, chopped
2 large carrots, peeled and sliced
16 oz white mushrooms, cut into quarters
3 cups reduced-sodium, organic free range chicken broth (or vegetable broth for vegans)
1 lb butternut squash, skin and seeds removed, flesh cut into 1/2 cubes (or spaghetti squash might be lighter and tasty!! making it like it has noodles inside!)
1 lb redskin potatotes, cut into 1" cubes
2 tsp dried sage
68 oz nitrate-free, reduced sodium ham, cut into 1/2" cubes
1/4 cup almond milk
2 oz dairy free, cream cheese substitute ( I use Tofutti Better than Cream Cheese)
1. Heat oil in large stockpot on med for 1 min. Add onion, carrots and mushrooms. Cook for 5 min, stirring occasionally.
2. Stir in broth, squash, potatoes and sage. Bring soup to boil on high, then reduce heat to low. COver and simmer 10 min.
3. Add ham and heat through.
4. Meanwhile, in small pot, add milk and cream cheese sub, and heat on low. Cook, whisking constantly, for 1 min or until mixture is smooth. Ladle 1 cup soup into milk mixture and whisk. Pour milk mixture back into stockpot and stir to combine. Serve immediately
*caveat: The ham can easily be eliminated for a vegetarian version. Make sure your broth is gluten free- we use Pacific organic and it is.