Artichoke Chowder Recipe | Clean Freezer-Friendly Recipes - Clean Eating Magazine

Artichoke Chowder

Fall is the season for one-pot wonders. Try our freezer-friendly Artichoke Chowder, great for a soul-satisfying lunch or dinner paired with whole-grain crusty bread or crackers.
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Artichoke Chowder

Artichoke Chowder

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  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 1 tbsp grape seed oil
  • 1 large yellow onion, diced
  • 2 cups oyster mushrooms, sliced
  • 3 celery stalks, diced
  • 1 large carrot, diced
  • 2 tbsp dried thyme
  • 2 cloves garlic, minced
  • 4 
cups low-sodium 
vegetable broth
  • 1 large white potato, diced
  • 2 cups 
artichoke hearts, 
water-packed, drained, rinsed and sliced
  • 2 cups full-fat coconut milk
  • 1 cup 
unsweetened non-dairy milk of your choice
  • 1 tbsp dulse flakes, optional
  • 1/2 tsp sea salt
  • 1/3 
bunch fresh 
parsley, chopped

Preparation

  1. In a large stockpot on medium-high, heat oil. Add onions and sauté until soft and translucent, about 3 minutes.
  2. Add mushrooms and sauté for 5 minutes until slightly brown. Add celery, carrots, thyme and garlic and sauté until celery is tender, about 5 minutes.
  3. Stir in broth and bring to a boil, then add potatoes. Simmer until potatoes are tender, about 12 minutes.
  4. Add artichokes, coconut milk, non-dairy milk and dulse flakes (if using); bring to a simmer. Let simmer for 5 minutes and season with salt. To serve, garnish with parsley.

Nutrition Information

  • Serving Size: 1 1/2 cups
  • Calories: 228
  • Carbohydrate Content: 21 g
  • Fat Content: 15 g
  • Fiber Content: 4 g
  • Protein Content: 6 g
  • Saturated Fat Content: 11 g
  • Sodium Content: 439 mg
  • Sugar Content: 4 g
  • Polyunsaturated Fat Content: 1 g