Bacon Potato Corn Chowder (dairy-free)
Today I’m showing you how I made this veggie loaded, dairy-free, bacon corn chowder! This recipe is made with coconut milk (so it’s dairy free), vegetable broth, bacon, corn, carrots, celery, green onions and potatoes.
It’s the perfect soup to load up on your vegetables. It doesn’t feel heavy, and it’s an easy family-friendly recipe to give a try this week.
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Bacon Potato Corn Chowder Ingredients:
The ingredients you’ll need are really simple.
Bacon
Corn
Potatoes
White onion
Garlic
Celery
Carrots
Green onion
Coconut milk and Vegetable broth
We made this soup this past Sunday - right after my daughter was playing “superhero/bad guys” all around the house (hence the yellow mask). There are a lot of things you can get your kids to help out with while making the soup. Like peeling the carrots and potatoes, mincing the garlic, and adding all the ingredients to the soup pot.
Also, gotta love her concentrating face. Hah!
I think mincing the garlic and trying to squeeeeze the handles together is always her favorite part.
Other Soup Recipes You Might Like:
CORN CHOWDER
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INGREDIENTS
4 strips of bacon of bacon, cut into small pieces
1 onion, chopped small
2 cloves of garlic, minced
3 celery sticks, chopped small
2 carrots, chopped small
2 green onions, sliced thin
3 cups of vegetable broth
2 cans of coconut milk (or 3 cups regular milk or alternative milk)
3 cups frozen corn
2 large russet potatoes, peeled and diced
sea salt and pepper to taste
1 tsp Italian seasoning
INSTRUCTIONS
Slice the bacon into small pieces, then add to the pot and cook over medium-high heat until cooked. Remove and place on towel to absorb excess grease. Leave about 1 Tbsp of grease in the pot to cook with. Slice the bacon into tiny pieces (I like to use kitchen shears to do this).
Add the onion and garlic to the pot and cook for 1-2 minutes until onion becomes translucent. Add in carrots, celery, green onions, potatoes, vegetable broth, coconut milk, and corn.
Bring pot to a boil, then reduce to let simmer. Cook until potatoes and carrots are tender when poked with a fork. Remove from heat, let cool for 10 minutes then serve and enjoy!
Notes:
Want more liquid in the soup? Add 1 or 2 cups more of vegetable broth.
Want to use regular dairy milk instead? Add 1/2 tsp flour to the soup to help thicken the mixture.
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