Dairy-Free Corn Potato Chowder is made with fresh corn, potatoes, and veggies. That’s right, tasty and hearty chowder without using dairy! This chowder can easily be Vegetarian by excluding the bacon! A perfect recipe to make for an easy dinner. This soup is low-fat, gluten-free and super easy to prepare!
Corn is a favorite veggie of mine! In the late summer, early fall, I love getting roasted corn, dipped in butter at our local farms during fall harvest celebrations! What can I say, it is my weakness, but I am walking all over a farm! I look at it as enjoying a tasty treat then walk those calories off! Which oddly brings me back to this amazing Dairy-Free Corn Potato Chowder! How, you ask, I get the best corn at this time of the year from my local farms.
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 daughter’s 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!
Here are a few recipes I hope you try along with this Dairy-Free Corn Potato Chowder:
Slow-Cooker Sneaky Tofu Lasagna
Butternut Squash and Sweet Potato Soup
Save this recipe to your FAVORITE PINTEREST BOARDS! Follow along on PINTEREST! I’m always pinning from talented and amazing bloggers with creative recipes and DIY ideas!
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, Bloglovin, Google Plus, Instagram
Subscribe to my newsletter to never miss a recipe!
Thank you for the continued support! I am forever grateful!
xo
Eileen
Dairy-Free Potato Corn Chowder
Ingredients
- 3 ears fresh corn Note 1
- 4 slices center cut bacon omit if vegetarian
- 1-2 teaspoons bacon fat or avocado oil vegetarian use avocado oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons vegan butter or 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 or homemade vegetable stock
- 1 cup water
- 1 bay leaf
- 2 sprigs fresh thyme can use 1 teaspoon dried thyme
- salt and pepper, to taste
Instructions
- Remove the corn kernels from the cobs. Set aside.
- In a soup pot, over medium heat cook the bacon until crispy. Remove bacon,set aside. Discard all but 2 teaspoons of the bacon fat.*Vegetarian - omit the above and heat Avocado Oil.
- Add the diced onion and saute for about 2 minutes. Add in the garlic, saute until onions soft.
- Stir in and melt the vegan butter or coconut oil( Note 1). Add in the almond flour. Stir to combine the flavors and the flour will absorb into the veggies. About 2 minutes.
- Add the cubed potatoes and the corn kernels. Give everything a good stir. Add in the corn cobs, vegetable stock, water, bay leaf, thyme, and season with salt and pepper. (Note 3)
- 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 leal.
- Remove about 1 to 1 1/2 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.
How is this recipe dairy-free and gluten-free? It has butter and flour in the ingredients.
Maggie, thank you for pointing out the error in the recipe. The butter and flour were supposed to be the alternate for those who are not dairy free. I have updated the recipe and I can’t thank you enough for letting me know.
I made your soup and it is so good. As you said, easy is right. My family loved it. Thank you, Eileen.
I am so glad you and your family enjoyed the soup. Thank you for the kind comment Claire.