Lightened Up Corned Beef-Potato Chowder
Amt | Measure | Ingredient | Cal | Carb | Pro | Fat | GI |
---|---|---|---|---|---|---|---|
4 | cup | waterwater | 0 | 0 | 0 | 0 | 0 |
2 | pound | russet potatoesrusset potatoes | 880 | 778 | 95 | 11 | 95 |
2 | cup | frozen cauliflowerfrozen cauliflower | 63.4 | 49 | 21 | 6 | 100 |
2 | tablespoon | olive oilolive oil | 238.7 | 0 | 0 | 243 | 0 |
1/2 | onion | sweet onionssweet onions | 52.8 | 50 | 5 | 1 | 10 |
2 | cloves | garlicgarlic | 8.9 | 8 | 2 | 0 | 30 |
2 | cup, shredded | cabbagecabbage | 35 | 32 | 7 | 1 | 15 |
2 | cup | Chicken StockChicken Stock | 40 | 8 | 32 | 0 | 0 |
1 | cup | Unsweetened Almond MilkUnsweetened Almond Milk | 90 | 12 | 12 | 72 | 15 |
1 | teaspoon | saltsalt | 0 | 0 | 0 | 0 | 0 |
1 | teaspoon | black pepperblack pepper | 5.8 | 6 | 1 | 1 | 0 |
1 | piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) | corned beefcorned beef | 803.2 | 6 | 233 | 547 | 0 |
1 | medium (4-1/8" long) | scallionsscallions | 4.8 | 4 | 1 | 0 | 26 |
Totals: 2244 Calories | Balance: 42-18-40 | 2222.6 | 953 | 409 | 882 | 86 |
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Active Time: 20 minutes
Total Time: 60 minutes
In a large saucepan, heat 1 quart water to boiling. Add potatoes and cauliflower to water and cook 20 minutes till fork tender.
Drain potatoes and cauliflower, set aside.
In same saucepan, heat olive oil over medium heat.
Add chopped onions and minced garlic to oil. Cook till onions are soft and transparent in color.
Add cabbage, potatoes, and cauliflower back to pan. Pour in chicken broth. Simmer for 15 minutes or until cabbage is tender.
Blend soup to desired consistency. Soup should still be thick.
Stir almond milk, salt and pepper into soup.
Add shredded cooked corned beef to soup and heat on stove for 5-10 minutes until slightly bubbly and corned beef is warmed through.
Top with chopped scallions and serve.
Drain potatoes and cauliflower, set aside.
In same saucepan, heat olive oil over medium heat.
Add chopped onions and minced garlic to oil. Cook till onions are soft and transparent in color.
Add cabbage, potatoes, and cauliflower back to pan. Pour in chicken broth. Simmer for 15 minutes or until cabbage is tender.
Blend soup to desired consistency. Soup should still be thick.
Stir almond milk, salt and pepper into soup.
Add shredded cooked corned beef to soup and heat on stove for 5-10 minutes until slightly bubbly and corned beef is warmed through.
Top with chopped scallions and serve.
Categories
Allergens
This recipe is based on http://frugalnfit.com/lightened-up-corned-beef-potato-chowder/