Clean-Eating Potato and Corn Chowder Recipe

Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft 5 to 7 minutes. Add potatoes cover and cook until beginning to soften about 5 minutes. Stir in corn bouillon marjoram parsley a generous amount of salt and pepper; cover and cook until corn is warmed through about 2 minutes. Stir in flour; cover and cook 2 minutes more.

Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened 15 to 20 minutes. Remove from heat and cool slightly about 5 minutes.