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This creamy chowder is dairy-free and offers all of the flavors of summer.

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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