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Corn Chowder

Thick and creamy corn chowder recipe to take the chill off after a busy day outdoors.


Mildly sweet corn with a hint of smokiness and a huge dose of yum! This corn chowder recipe is very hearty and perfect after a day spent outdoors. Whether time outside was spent shovelling or tobogganing it will hit the spot.


This soup is dairy-free and gluten-free, but if you are not constrained by these dietary needs I have included alternate ingredients in the list below. If a vegan soup is preferred, replace the bacon with 1 tablespoon of avocado oil, or a smoky vegan sausage would work nicely.


I love this soup with buttery crostini or smeared with a little rouille, harissa, or even some roasted red pepper hummus! It's perfectly filling and is one of my many comfort foods.

 

TIP: I use frozen corn in this recipe; however, corn roasted on a barbecue would be even better. You will need about 8 cobs to get enough kernels for this chowder.

 

Ingredients

(Makes 6 servings)

  • 6 slices Applewood smoked bacon, chopped

  • 1 medium sweet onion, diced

  • 2 cloves garlic, minced

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon smoked paprika

  • 1/4 teaspoon sea salt

  • 1/8 teaspoon cayenne pepper

  • 1/4 cup tapioca flour (or all-purpose flour)

  • 6 cups vegetable stock

  • 6 medium yellow potatoes, peeled and cubed

  • 4 cups peaches and cream corn, thawed

  • 1 cup full fat coconut milk (or half and half cream)

  • fresh parsley, chopped (optional)

 

Directions

In a Dutch oven over medium-high heat, add the chopped bacon. Once the bacon starts frying well, reduce the temperature to medium and let it cook until it becomes crisp (about 8 to 10 minutes). Transfer the bacon to a paper towel-lined plate using a slotted spoon.


Add the onion to the Dutch oven and sauté until it becomes soft and translucent (5 to 7 minutes). Add the garlic, thyme, paprika, sea salt, cayenne pepper, and tapioca flour then sauté for an additional 2 minutes mixing well. Slowly pour in the vegetable stock mixing vigorously as the liquid is added. Increase the temperature to medium-high and add in the potatoes and corn. Bring to a boil then reduce the heat to medium-low and let simmer, stirring regularly, until the potatoes are tender (about 20 minutes).


Using an immersion blender, purée the soup in the Dutch oven until it becomes smooth. Add the coconut milk and stir well. Serve garnished with the crumbled bacon and (optional) fresh parsley.

 
 

Nutritional Information Per Serving:

total calories = 326 | total fat = 5.2g | saturated fat = 2.04g | cholesterol = 7.5mg | sodium = 908.33mg | net carbohydrates = 58.3g | dietary fibre = 3.43g | sugars = 9.3g | protein = 9.31g

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