Lightened Up Corned Beef-Potato Chowder

Amt Measure Ingredient Cal Carb Pro Fat GI
2poundrusset potatoesrusset potatoes880778951195
2cupfrozen cauliflowerfrozen cauliflower63.449216100
2tablespoonolive oilolive oil238.7002430
1/2onionsweet onionssweet onions52.8505110
2cup, shreddedcabbagecabbage35327115
2cupChicken StockChicken Stock4083200
1cupUnsweetened Almond MilkUnsweetened Almond Milk9012127215
1teaspoonblack pepperblack pepper5.86110
1piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse)corned beefcorned beef803.262335470
1medium (4-1/8" long)scallionsscallions4.841026
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.
Whole 30
Note for Unsweetened Almond Milk: Ensure unsweetened and no gum ingredients
Note for Unsweetened Almond Milk: Ensure unsweetened and no gum ingredients