Creamy Potato and Spinach Chowder
Creamy Potato and Spinach Chowder
Ingredients
For the Chowder Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable stock
- 1 teaspoon Better Than Bouillon Vegetable Base
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Creaminess and Greens
- 1 can full-fat coconut milk, 13.5 ounces
- 5 ounces fresh spinach
- 2 cups fresh kale, chopped, tough stems removed
- 1 tablespoon white miso paste
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and carrots and cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min
- 3
Sprinkle all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min
- 4
Gradually whisk in the vegetable stock and Better Than Bouillon until smooth. Add the diced potatoes, dried thyme, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min
- 5
Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender. Stir occasionally to prevent sticking.
⏱️ 20 min
- 6
Stir in the full-fat coconut milk, fresh spinach, and chopped kale. Cook until the greens are wilted, about 3-5 minutes.
⏱️ 5 min
- 7
Remove a small amount of the hot chowder liquid (about 1/4 cup) and whisk it with the white miso paste in a small bowl until smooth. Stir the miso mixture back into the chowder.
⏱️ 2 min
- 8
Taste and adjust seasonings as needed. Serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Potato and Spinach Chowder
Ingredients
For the Chowder Base
- 2 tablespoons olive oil
- 1 yellow onion, medium, diced
- 2 carrots, medium, peeled and diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups vegetable stock
- 1 teaspoon Better Than Bouillon Vegetable Base
- 1 1/2 pounds potatoes, peeled and diced into 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For the Creaminess and Greens
- 1 can full-fat coconut milk, 13.5 ounces
- 5 ounces fresh spinach
- 2 cups fresh kale, chopped, tough stems removed
- 1 tablespoon white miso paste
Instructions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and carrots and cook, stirring occasionally, until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add minced garlic and cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Sprinkle all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
⏱️ 2 min - 4
Gradually whisk in the vegetable stock and Better Than Bouillon until smooth. Add the diced potatoes, dried thyme, salt, and black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 5
Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes are tender. Stir occasionally to prevent sticking.
⏱️ 20 min - 6
Stir in the full-fat coconut milk, fresh spinach, and chopped kale. Cook until the greens are wilted, about 3-5 minutes.
⏱️ 5 min - 7
Remove a small amount of the hot chowder liquid (about 1/4 cup) and whisk it with the white miso paste in a small bowl until smooth. Stir the miso mixture back into the chowder.
⏱️ 2 min - 8
Taste and adjust seasonings as needed. Serve hot.
⏱️ 1 min