Creamy Potato Chowder — made on sundays

This Creamy Potato Chowder has all the thick lusciousness of a traditional chowder with none of the dairy or gluten.

Ingredients:

2 Russet Potato
2 tbs Olive Oil
4 Garlic Cloves
1/2 Yellow Onion
1/2 tsp Red Pepper Flakes
Sea Salt
Black Pepper
2 tsp Thyme
2 tsp corn starch
(save) 2 cups starchy potato water

Peel your potatoes & dice into 1/2 cubes. Save the peels if you wish to create garnish.

Fill a pot with salted water and add your cubed potatoes. Bring to boil & cook until fork tender (about 15-20 minutes)

While the potatoes are cooking add Olive Oil & chopped Yellow Onion to a pan & cook with Sea Salt and Black Pepper until translucent.

Add the Garlic, Red Pepper Flakes & Thyme. Cook until the garlic is softened & stir in Corn Starch.

Once the potatoes are cooked, set aside 1/2 cup of the cooked diced Potatoes & allow the rest to cool. Add the remaining Potatoes to a blender with some of the starchy water that the Potatoes were bathing in & blend (add 1/2 cup at a time until you reach desired consistency). Add the Onions & Garlic & blend until smooth.

Fold in the reserved diced Potatoes to the soup.

Serve immediately with Crispy Potato Peels.

Crispy Potato Peels:
Toss Potato Peels, 1 tbs Olive Oil, Sea Salt, Black Pepper & Liquid Aminos. Air Fry (or bake) at 400° for 10 minutes or until crispy.

Creamy Potato Chowder by Made on Sundays

Yields: 2 Bowls or 4 cups