Dairy-Free Potato Chowder
Dairy-Free Potato Chowder
Ingredients
- 1 leek, thinly sliced
- 2 celery stalks, diced
- 2 gousses d’ail, hachées finement
- 3 tbsp (45 ml) vegetable oil
- 3 tbsp unbleached all-purpose flour
- ¼ cup (60 ml) white wine
- 4 cups (1 litre) vegetable broth
- 3 cups (480 g) russet potatoes, unpeeled and cut into large dice
- 1 ½ cups (375 ml) non-dairy beverage
- 1 ½ cups (225 g) frozen corn kernels, thawed
- ¼ cup (10 g) chives, finely chopped
- 2 tbsp tarragon leaves, finely chopped
- 2 slices country bread, cubed
- 3 tbsp (45 ml) vegetable oil
Instructions
- In a pot over medium heat, soften the leek, celery and garlic in the oil until the vegetables are translucent, about 10 minutes. Sprinkle with the flour and cook for 1 minute over high heat, stirring constantly. Add the wine and broth. Bring to a boil, stirring constantly.
- Add the potatoes and simmer over medium heat for 20 minutes or until the potatoes are tender, stirring occasionally. Add the non-dairy beverage and corn. Cook for another 2 minutes. Remove from the heat. Add the chives. Adjust the seasoning.
Dairy-Free Potato Chowder