Dairy-Free Bacon Corn Chowder
Creamy, hearty, and loaded with smoky flavor, this Dairy-Free Bacon Corn Chowder is a comforting bowl of goodness that everyone can enjoy. Made with velvety coconut milk and unsweetened almond milk, this chowder delivers all the lush creaminess of a classic recipe without a drop of dairy. Sweet bursts of corn, tender potatoes, and an aromatic mix of garlic, onions, and red bell peppers create a delightful symphony of flavors, while crispy bacon adds an irresistible savory crunch. This one-pot wonder is thickened naturally with a whirl of an immersion blender, leaving you with the perfect mix of smooth and chunky textures. Ideal for weeknight dinners or meal prepping, this gluten-free and dairy-free chowder serves up rich, cozy vibes in just one hour. Don’t forget to garnish with scallions and extra crispy bacon for a vibrant, restaurant-quality finish!
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Recipe Information
Ingredients
- 1 can (13.5 oz) coconut milk
- 2 cups unsweetened almond milk
- 6 slices bacon
- 1 medium yellow onion
- 3 large garlic cloves
- 2 celery stalks
- 1 medium red bell pepper
- 2 medium potatoes
- 3 cups frozen corn kernels
- 3 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 2 for garnish scallions
Instructions
Begin by chopping the bacon into small pieces. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
Dice the onion, mince the garlic, slice the celery, and chop the bell pepper and potatoes into small cubes.
Add the olive oil to the pot with the reserved bacon fat. Over medium heat, sauté the onion, garlic, celery, and bell pepper for about 5 minutes until the onions are translucent.
Add the chopped potatoes to the pot and stir well. Cook for an additional 5 minutes.
Stir in the corn kernels, coconut milk, almond milk, and vegetable broth. Add thyme, paprika, salt, and black pepper to the broth. Stir well to combine.
Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the potatoes are tender.
Using an immersion blender, blend the soup slightly to thicken. Leave some chunks for texture.
Stir in the cooked bacon, reserving a small amount for garnish.
Ladle the chowder into bowls and garnish with reserved bacon pieces and sliced scallions.
Serve hot and enjoy your delicious dairy-free bacon corn chowder!
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 307.4 g | 112% | |
| Dietary Fiber | 41.6 g | 149% | |
| Total Sugars | 90.1 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1175 mg | 90% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 6545 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
