While we await spring’s arrival, when it comes to our wellness routines the team at Cal-EZ is all about maximizing and working with the remaining days of winter, not fighting it! That means brisk outdoor runs in our favorite winter running gear, reacquainting ourselves with the treadmill when it’s too cold outside and filling up on delicious and equally nutritious meals.
The official first day of spring may be March 1 (can you believe we’re already two months into the new year?!), but in many parts of the country the weather is still cool and crisp.
To warm (and strengthen) our bones, we’re turning to these three soup recipes from our nutritionist, Danielle Omar. These recipes are full of nourishing vegetables and garnished with herbs common to most kitchens.
Below, find Danielle’s Creamy Potato Chowder as well as links to two more of her soup recipes.
CREAMY POTATO CHOWDER
1 pound red potatoes, quartered
1 tsp Celtic sea salt
1 Tbsp butter
2 packets Cal-EZ Calcium + Vitamin D powder
1 bag frozen roasted corn
1 cup yellow onion, chopped
1 tsp nutmeg
6 oz plain Greek yogurt
2 cups Skim or Fat Free Milk
2 Tbsp fresh thyme, chopped
1 tsp Herbamare seasoning (or all-purpose seasoning)
Crème Fraîche, for garnish
1 scallion, finely chopped, for garnish
Place potatoes and 1 teaspoon salt in a saucepan; cover with water. Bring to a boil; cook 5-6 minutes more or until just fork tender. Remove from heat. Drain.
Place 2 cups corn kernels in blender with one container Greek yogurt, blend until smooth.
Melt 1 tablespoon butter in large sauce pan or chowder pot. Add chopped onions, herbamare and thyme. Sauté until soft, 3-4 minutes.
Stir in potatoes, remaining corn, pureed corn, Cal-EZ powder, nutmeg, and milk; bring to a boil. Reduce heat; simmer 10-20 minutes, stirring occasionally.
When serving, garnish with Crème Fraîche and scallions.
Looking for more soup recipes? Try these by Danielle Omar:
- Make this Kitchen Sink soup recipe in a crockpot!
- A spritz of lemon brightens up this recipe for Cauliflower Soup