Corn and Potato Chowder
Warm Ciabatta Rolls
Ingredients
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- ¼ tsp dried thyme
- 2½ cups low-sodium vegetable broth
- ½ lb russet potatoes, peeled and diced
- 1 cup frozen corn kernels, thawed
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ cup heavy cream
- ½ cup shredded colby-Jack cheese, divided
Instructions
- Melt butter in a Dutch oven over medium heat. Add flour and thyme; cook, stirring constantly, 2 minutes.
- Add broth, potatoes, corn, onion powder, and garlic powder; bring to a boil, reduce heat, and simmer 15 minutes or until potatoes are tender.
- Add cream and ¼ cup cheese, stirring until cheese melts. If desired, season with salt and pepper to taste. Sprinkle with ¼ cup cheese.
Side Dish Ingredients
- 2 vegan ciabatta rolls, halved
- 1 tsp butter, melted
Side Dish Instructions
- Bake rolls according to package directions. Brush tops of warm rolls with butter.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
528
|
257
|
785
|
| Fat (g) | 32 | 5 | 37 |
| Sat. Fat (g) | 20 | 1 | 21 |
| Protein (g) | 15 | 8 | 23 |
| Carb (g) | 48 | 20 | 68 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 446 | 535 | 981 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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