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I believe it was my sister who gave this to me – she had originally added kale to this lovely veggie chowder.
I’m not a big fan of kale so I decided to leave that out, and add some potatoes instead. I also used extra garlic (my husband loves it) and I think that’s one of the things that made this chowder so tasty. Next time I’m going to make a double batch, just to have leftovers for lunch the next day! Serve this chowder with homemade dinner rolls and you’ll get extra hugs and kisses from your family.
2 tablespoons Bertolli olive oil
1 onion, diced
1 cup chopped celery (optional)
1 teaspoon minced garlic
1/4 cup Gold Medal all-purpose flour
2 cups skim milk
2 cups low sodium fat-free vegetable or chicken broth
1 (16-ounce) package frozen corn
1 large Louisiana yam (sweet potato), peeled and cut into 1/2 inch cubes
2 potatoes, peeled and cut into cubes
Salt and pepper to taste
In large nonstick pot, heat oil and sauté onion, celery and garlic until tender, 5-7 minutes. Whisk in flour and cook, stirring constantly one minute.
Gradually add milk and broth; bring to boil, stirring several minutes or until mixture thickens. Lower heat and add corn and sweet potato, cooking until sweet potato is tender, 6-8 minutes. Season to taste. Before serving stir in kale, cooking several minutes.
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Quick tip: To make this gluten-free, use gluten-free flour mix instead of all-purpose flour, and make sure your vegetable/chicken broth is gluten-free, too.