This savory, flavorful Nondairy Clam Chowder is hearty without being heavy, and so easy to make. Our recipe uses four vegetables—onions, celery, potatoes, and turnips— plus flour, chicken stock, and canned clams in broth. It gets even easier because you’ll do it all in one pot. Grab a big spoon and enjoy!

INGREDIENTS
1 Tbsp. + 1 tsp. olive oil

½ cup chopped onion

½ cup chopped celery

¼ cup all-purpose flour

2 cups low-sodium organic chicken broth

3 cans chopped clams in juice, drained, juice reserved

1 cup potatoes, chopped into ½-inch cubes

1 cup peeled turnips, chopped into ½-inch cubes

½ cup unsweetened almond milk

2 bay leaves

¼ tsp. sea salt (or Himalayan salt)

¼ tsp. ground black pepper

INSTRUCTIONS
1. Heat oil in a large pot over medium heat.

2. Add onion and celery; cook, stirring occasionally, for 3 to 5 minutes, or until onion is translucent. Add flour; cook, stirring occasionally, for 2 minutes.

3. Add broth, clam juice, potatoes, turnips, almond milk, bay leaves, salt, and pepper. Bring to a gentle boil; gently boil, stirring occasionally, for 8 to 10 minutes, or until potatoes and turnips are tender.

4. Add clams; cook for an additional 2 minutes.

Serves 4

Container equivalents: ½ Green, ½ Red, 1 Yellow
2B Mindset Plate It!: Serve with a side salad for a great lunch option!