How To Make Fresh & Light Chowder Recipe
Cooking fish can be very tricky, especially if some are too delicate to be cooked. Well, with our fish recipes, it’ll be easy as 1-2-3. We’ve got the details on different cooking methods for the perfect fish dish.
Serves:
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 cups low-sodium vegetable broth
- 1 cup almond milk
- 1 cup frozen corn kernels
- 1 cup diced carrots
- 1 cup diced zucchini
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
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Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become soft and fragrant.
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Add the diced potatoes to the pot and cook for a few minutes, stirring occasionally.
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Pour in the vegetable broth and almond milk, and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 10 minutes or until the potatoes are fork-tender.
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Add the frozen corn, diced carrots, diced zucchini, dried thyme, salt, and pepper to the pot. Cook for another 10 minutes or until all the vegetables are cooked through.
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Taste and adjust seasonings if needed. Serve hot, garnished with fresh parsley.
Nutrition
- Calories : 180kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 350mg
- Total Carbohydrates : 32g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 4g
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