I lightened up my original Hearty Corn Chowder.
3 cups salt-free vegetable stock, divided Old Bay seafood seasoning
1 large yellow onion, minced other seasoning of your choice
3 stalks celery, minced. ½ tsp. horseradish
3 cloves garlic, minced 2 cans creamed corn
3 large Irish potatoes,peeled and minced. 2 cups frozen whole kernel corn
1 cup almond or soy milk
1 can cream of Whatever You Have on Hand soup
In a large, heavy dutch oven, sauté onion, celery, and garlic in one cup of the vegetable stock. Add diced potatoes, milk, chicken broth, and soup. 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 corn and continue to cook over medium heat for another 20 minutes. Serve over cooked brown rice/quinoa.