Healthy Corn Chowder

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.

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