Dairy-Free Corn Potato Chowder is made with fresh corn, crispy bacon, potatoes, and veggies. You can easily make this chowder vegetarian by excluding the bacon. A perfect recipe to make for an easy dinner.
I love making this Dairy-Free Corn Potato Chowder because it's delish and super easy to prepare. You can vary ingredients depending on your dietary needs. In my house, I adjust based on who is home to eat. My daughters prefer no bacon because they fancy vegetarian dishes. The men love the bacon. I love it either way!
Tips on making Dairy-Free Corn Potato Chowder:
- Use fresh corn to add the cobs to the soup base for extra flavor. However, I have used frozen corn during the winter months and it has worked well to make a great chowder.
- Everyday Eileen Freezer Suggestion - separate the corn from the cob and freeze both to use at a future date to make this chowder.
- Red potatoes are my favorite potato because they hold up well in the chowder.
- If needing a low-carb alternative, cauliflower works in lieu of potatoes in this chowder.
- I like using center cut bacon or turkey bacon, both are lean. Lower in calories.
- To make this a Vegetarian chowder, remove the bacon and butter, use avocado oil.
There is something about this time of year that just brings me joy! The changing colors of leaves. comfortable sweaters, boots, and fall comfort foods help! My love of a backyard bonfire has no boundaries! I truly just love this time of year! Pretty sure I spend more time outside now than in the summer!
Save this tasty recipe to your favorite Pinterest board here!
Tag #everydayeileen or @everyday_eileen on Instagram with your recreations of my recipes! Love seeing and sharing what you create!
Follow me to get lots of amazing recipes and ideas connect on:
Facebook Twitter Instagram
Subscribe to my newsletter to never miss a recipe!
Thank you for the continued support! I am forever grateful!
xo
Eileen
📖 Recipe
Dairy-Free Potato Corn Chowder
Ingredients
- 3 ears corn Note 1
- 4 slices center-cut bacon omit if vegetarian
- 2 tablespoons bacon fat
- 1 medium yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 teaspoons coconut oil Note 2
- 2 teaspoons almond flour Note 2
- 4 large red potatoes, peeled and chopped into 1 inch cubes
- 32 ounces low-sodium vegetable stock
- 1 cup water
- 1 bay leaf
- 2 sprigs fresh thyme can use 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Remove the corn kernels from 3 ears corn. Set aside the corn and cobs.
- In a large stockpot, over medium heat, cook the 4 slices center-cut bacon until crispy. Remove bacon, set aside. Discard all but 2 tablespoons bacon fat.
- Add 1 medium yellow onion, peeled and diced and sauté for about 2 minutes until the onions are translucent. Add 2 cloves garlic, peeled and mincedand sauté for a few seconds to bloom the garlic.
- Stir in the 2 teaspoons coconut oil. Stir in 2 teaspoons almond flour to combine The flour will absorb into the vegetables about 2 minutes.
- Add the 4 large red potatoes, peeled and chopped into 1 inch cubes and corn kernals. Add in the corn cobs, 32 ounces low-sodium vegetable stock , 1 cup water, 1 bay leaf, 2 sprigs fresh thyme , ½ teaspoon kosher salt, and ½ teaspoon black pepper.
- Cover pot with a lid, reduce heat to low. Simmer for about 30 minutes or until potatoes are tender. Stir about every 10 minutes.
- Remove and discard the cobs and bay leaf.
- Remove about 1 to 1 ½ cups of soup, including the veggies, and puree the soup until smooth. I use an immersion blender, a food processor or blender can be used. Add the pureed soup back into the pot. Check seasoning, adjust if needed. Serve hot
Notes
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Q
