Dairy-Free Creamy Corn Chowder

I like to have soup on hand for lunches and too busy to cook nights. So I tend to make my soups in larger batches and freeze the left overs in single serve packets. The trick is to freeze the packets laying flat so you can stack them in the freezer without taking up too much space.

We have enjoyed Panera’s Summer Corn Chowder all summer long and now that summer is coming to an end I know it will be disappearing from the menu so I decided it was time to figure out how to make it myself so I could stock up on summer flavors for fall and winter.

My version uses Almond Milk but if you prefer dairy, feel free to substitute Organic whole milk. You can also sub in regular Yukon or Russet Potatoes for the White Sweet Potato that I used.

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Dairy-Free Creamy Corn Chowder

This creamy chowder brings all the flavors of summer.

Course Main Course, Soup

Cuisine American

Keyword chowder, corn, dairy free, soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 people

Ingredients

• 1 tbsp olive oil or grass fed butter
• 1 strip bacon
• 1/2 large yellow onion diced
• 1/3 cup red pepper diced
• 1/2 cup carrot diced
• 2 tbsp poblano pepper diced
• 2 cups corn frozen
• 2 tsp garlic minced
• 2 medium white sweet potatoes cubed
• 4-1/2 cups unsweetened Almond Milk
• 1/3 cup Gluten Free Flour
• 3 tsp salt
• 1 tsp ground black pepper
• 1 bay leaf
• 1 tsp dried thyme
• 1/8 tsp ground red chili pepper
• 1/8 tsp smoked paprika

Instructions

1. In a large stock pot over medium high heat, add oil or butter and strip of bacon. Cook until the bacon has rendered its fat.
   

2. Add onions, peppers, carrots and potatoes. Cook until softened, about 5 minutes.
   

3. Add corn, thyme, salt, pepper, smoked paprika and red chili pepper and cook 1 minute.
   

4. Whisk together almond milk and Gluten Free Flour and pour into the pot with the vegetables. Add the bay leaf. Bring to a boil then reduce to the lowest heat to simmer 20-30. Be careful not to let the milk stick to the bottom.
   

5. Remove bay leaf and check seasoning. Add salt, pepper and red pepper to taste if needed. Ladle into bowls and enjoy.
   

Recipe Notes

You can use Whole Milk in place of the Almond Milk and Yukon or Russet Potatoes in place of the White Sweet Potato if desired.

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