Gluten Free Creamy Potato and Veggie Chowder
 
Prep time
Cook time
Total time
 
Try this lower fat vegetarian Gluten Free Creamy Potato and Veggie Chowder for a quick and easy one pot meal that is ready in less than 30 minutes. It's a weeknight winner dinner!
Author:
Recipe type: Soups
Serves: 4-6
Ingredients
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1½ cups diced carrots
  • 1½ cups diced celery stalks (including leaves)
  • 2-3 cloves garlic, minced
  • salt and pepper for seasoning
  • ¼ cup white wine (optional, but reccomended for additional flavor)
  • 2 cups half and half
  • 2 cups milk (I used 1%)
  • 1½-2 teaspoons salt
  • ¼-1/2 teaspoon ground pepper
  • ½ teaspoon paprika
  • ½ teaspoon ground mustard
  • ½ teaspoon dried thyme
  • 1 teaspoon dried crushed, or freshly chopped rosemary
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cornstarch
  • 2 cans diced potatoes, drained (reserve ¼ cup liquid if not using wine)
Directions
  1. Prepare veggies by dicing onion, carrots, and celery. You do not have to peel carrots or discard celery leaves. Celery leaves add flavor, texture, and aesthetics to soup. Mince the garlic. Set all veggies aside.
  2. In a large pot, heat 2 tablespoons olive oil over medium heat. Once pan is hot enough that a drop of water sizzles, add diced onion. Cook and stir occasionally for 5-6 minutes until slightly tender, seasoning with a few shakes of salt and pepper. Add carrots and cook for 5 minutes. Add celery and cook for additional 5 minutes, seasoning once more with a few shakes of salt and pepper. Add garlic and cook for 1 minute more.
  3. While veggies are cooking, prepare liquid base. In a mixing bowl, combine half and half, milk, salt, pepper, paprika, ground mustard, thyme, rosemary, Worcestershire sauce, and cornstarch. Whisk to combine and set aside.
  4. Add ¼ cup white wine (or potato water) to veggies and cook until reduced.
  5. Whisk liquid mixture again and pour into pot. Stir to combine ingredients. Bring mixture to a boil. Cook on a low boil for 2 mins until thickened.
  6. Reduce heat to low. Add drained potatoes and cook until heated through.
  7. Serve warm with desired toppings.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-creamy-potato-and-veggie-chowder/