“A delicious corn chowder discovered by accident. I ran out of milk and only had nondairy creamer, which is lactose free.” - by Sam Ostroff
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- In a 3 quart pot over high heat, combine the potatoes with enough water to cover. Boil for one hour, adding water to cover potatoes as necessary. Add the celery, leeks and scallions and boil for another hour.
- Reduce heat to low, add the corn and parsley and heat through. Add the non-dairy creamer just before serving. Enjoy!
Nutrition
Amount Per Serving (8 total)
- Calories
- 185 cal
- 9%
- Fat
- 3.6 g
- 6%
- Carbs
- 35.8 g
- 12%
Based on a 2,000 calorie diet
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Reviews (8)
Rate This Recipe
"Try swapping the NDC for soy or rice milk. 5 stars if you do....You can up the creamy effect by boiling down 2-3 cups to 1 cup of soy milk. Then add it to the recipe. You can also add instant mashe..." See mored potato flakes to make it creamy OR try using soy cream cheese and thin to your likeness with unsweetened soy milk."
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