Gluten-free, dairy-free corn chowder is easy to make and delicious.
To save some time, use store-bought broth and frozen and/or canned corn.
You can even buy store-prepped onions, carrots, and celery if you are really short on time.
Dairy-free, Gluten-free Corn Chowder
Servings: 4
Calories: 357kcal
Ingredients
- 3-4 strips bacon chopped
- 1 onion peeled and chopped
- 2 potatoes peeled and chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 1 red pepper cored, seeded, and chopped
- 1 qt. Chicken broth
- 2 bay leaves
- ½ tsp. Thyme dried
- ½ tsp. Salt more or less to taste
- ½ tsp. paprika
- 2 cans corn 15.25 oz each or 1 can plus bag of frozen corn kernels OR 4+ cobs fresh corn, kernels
- 1 can light coconut milk 13.5 oz.
- 1 tbsp. cornstarch
Instructions
- Add chopped bacon strips to a heated soup pot and cook until bacon is browned.
- Add potatoes, onion, carrots, celery, and red pepper to pot. Cook uncovered about 1 minute, stirring, until vegetables begin releasing liquid.
- Sprinkle in salt, herbs, and spices.
- Add broth to pot. Cook soup on simmer, partially covered, about 20 minutes or until vegetables are soft.
- Mix in corn. Cook another minute or so. Adjust salt, if needed.
- Take cover off pot. Mix 1/2 coconut milk can into soup. Whisk cornstarch into remaining 1/2 can of coconut milk.
- Allow soup to return to simmer, then stir in remaining coconut milk/cornstarch mixture.
- Cook, stirring, until soup just starts to boil and has thickened a bit.
- Remove from heat and serve.
Vegan Variation:
Substitute salt-packed capers for bacon, and vegetable broth for chicken broth. Yum!
