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!
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📖 Recipe
Dairy-Free Potato Corn Chowder
Equipment
Ingredients
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
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Nutritional values are estimates only. Please consult a professional for strict dietary needs.
Mavi
My family adores this recipe, thanks so much for sharing. How do you think it would do in a slow cooker? Thanks☺️
Jeff
Love this. I used bacon and added a diced bell pepper, a bit of old bay and cayenne for a kick. I just put the immersion blender in for 15 seconds rather than remove stuff so I only have one pot to clean. Delicious!
Veronica
Hi, I made this soup tonight w/o bacon, but used hickory smoked salt and added smoked mushroom powder. I also added about a tsp of cashew milk to each bowl. It's pretty yummy. Thank you
Eileen xo
Love that idea of the cashew milk. Glad you enjoyed the recipe.
Shannon
My husband is GF and DF and so I tried your soup last night. He loved it! I used six slices of bacon for a little extra flavor and skipped the extra cup of water to make it a bit thicker. Served it with Sweet Laurel GF biscuits. Thanks for the recipe!
Eileen xo
Shannon, thank you so much. You made my day! So glad you enjoyed the recipe and came back to let me know how it worked for you.
Adrianna
If I wanted to make this with clams, how would I do this?
Eileen xo
I've never made this chowder with clams but I'd bet it would be delicious. I would reduce the salt and taste the chowder after adding the clams since they are higher in sodium. Are you going to use whole clams? I'd add them when the soup is just about ready to let them open in the chowder. Let me know how the recipe comes out for you.
Niki
This is phenomenal! No one missed the dairy. It’s going to be a staple for us.
Eileen xo
Excellent Niki. I'm so happy you enjoy it.
Claire Osborne
I made your soup and it is so good. As you said, easy is right. My family loved it. Thank you, Eileen.
Eileen xo
I am so glad you and your family enjoyed the soup. Thank you for the kind comment Claire.