I experimented for dinner last night! I know what you’re thinking, I have already cleaned up the big mess. I really wanted a creamy soup/chowder but I hardly ever have that heavy cream stuff on hand. I knew that I had to have everything I needed on hand already because otherwise I’d be real upset! After climbing my counters and digging around in my cupboards I found exactly what I felt would work. And it did! Dinner was actually a success and snuggly warm on top of that (it’s been getting so cold here already). The chowder goes down smoothly and is a very filling meal. My boyfriend had his with a biscuit – you may only live once right?
Creamy Potato & Spinach Chowder
- 1 Med/Large Carrot
- 3 Medium Russet Potatoes
- 1 C Baby Spinach (Stems Removed)
- 1/2 C Almond Milk (Or milk of choice but take into consideration the taste such as coconut)
- 3 TBSP All Purpose Flour
- 4 TBSP Butter
- 2 TBSP Olive Oil
- 3 Chicken Bouillon Cubes (I use Herb Ox Brand)
- 1/2 TSP Parsley
- 1/2 TSP Garlic Powder
Place 4 cups of water into a medium pot on the stove and heat to med/high. While the water is heating up, peel and dice the carrot and potatoes into bite-sized pieces (they need to be small enough to fit on a spoon!). Place them into the pot and cover for about 10 minutes. Remove cover and reduce heat to low/med and add milk, bouillon cubes, butter, and oil. Stir new ingredients into the pot thoroughly. Then, in a medium bowl, add about 1/2 C of water and the flour and use a whisk to incorporate all of the flour without any chunks. Once the flour looks to be smoothened into the water, dump it into the pot and stir. Lastly, add in the baby spinach, parsley, and garlic powder – stirring well so that it is all mixed nicely. Cook for about 5-10 minutes (until spinach is softened). Serve with a ladle and enjoy!
– Whisking the flour into water is VERY important if you do not want floating flour chunks in your chowder! It whisks up very quickly and helps in the long run.
– Try adding celery & onion pieces to the chowder for even more veggie-ness.
– Use a gluten-free all purpose flour (like Arthur or Bob’s Red Mill) to make this a gluten-free chowder!