Here’s a “better for you” version of my Hearty Corn Chowder.
2 1/2 cup vegetable broth, divided Old Bay seafood seasoning
1 large yellow onion, minced other seasoning of your
3 stalks celery, minced. choice
3 cloves garlic, minced ½ tsp. horseradish **
3 large Irish potatoes, 2 cups sliced mushrooms
Peeled and minced. 2 cups frozen whole
1 cup low-fat buttermilk. kernel corn
1 can low-fat cream of celery soup
1 can low-fat cream of mushroom soup
In a large, heavy dutch oven, sauté onion, celery, and garlic in 1/2 cup of broth over high heat. Add diced potatoes, buttermilk, the rest of the broth, and soups. Season to taste; add horseradish. Cover and cook over medium heat until potatoes are soft, at least 30 minutes. Mash softened potatoes with a fork or potato squasher. Add mushrooms and corn. Cook over medium for another 20 minutes. Serve with hot garlic bread.