• 5 red potatoes
  • 1 red pepper
  • 2 16 ounces frozen sweet corn
  • 2 stalks celery
  • 1 package of nitrate free bacon
  • 1 can BPA free coconut milk
  • handful fresh baby chives
  • 3 teaspoons sea salt
  • pepper

My daughter loves corn on the cob and I wanted to make a soup that would please her palate, but most of the chowders I saw needed a serious makeover!  I did learn the word “chowder” evolved from the French word “Chaudrée”.

I like the way the French say it better……it just rolls off your tongue.  You say it,  Chaudrée, and roll your tongue if you’ve got that talent.  It sounds delicious, right?  I promise you will love this soup – one, because it is so creamy and sweet {without any added sweetener} and two, because I used BACON!

I even surprised myself.  I read every label and got a little freaked out, but finally found an organic, nitrate free package of turkey bacon.  I had to remind myself of ‘everything in moderation’.  The Doc ate it too, so we are all good!  For my Vegan friends, omit the bacon but hold the tofu please.  Maybe add some roasted sesame seeds or tempeh {fermented tofu is much healthier}.

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Creamy Corn Chowder {dairy free & vegan}
 
Prep time

Cook time

Total time

 

Author:
Serves: 8-10

Ingredients
  • 5 medium red potatoes
  • 1 large red pepper
  • 2 16 ounce bags frozen sweet corn
  • 2 stalks of celery
  • 1 package of nitrate free bacon {omit for vegan}
  • 1 can coconut milk {BPA free}
  • handful of fresh baby chives
  • 3 teaspoons sea salt
  • few dashes of pepper

Instructions
  1. Cook your bacon in a frying pan. Turning it as needed till your desired crispiness.
  2. Wash & dice potatoes, red pepper, celery, and chives.
  3. Using pot fill with 7 cups of water and boil potatoes till tender with sea salt.
  4. Add corn, pepper, celery & chives. Let simmer till vegetables are al dente.
  5. Add coconut milk and turn off heat.
  6. Lastly, take 2-3 cups of soup and puree it in a strong blender. Add it back & mix.
  7. Garnish or add chopped bacon pieces to soup.

Notes
Use organic ingredients when ever you can and always use organic corn because you can guarantee if it is not you will be getting a nice dose of GMO’s. Leaving the skins on your organic potatoes will give you added nutrients. Scrub them good and cut the spots out. Start with pureeing 2 cups of soup first in step 6 and if you want it creamier add another cup. I like to use Applegates “Organic Sunday Bacon” because it is hormone, antibiotic and nitrate free. I add the bacon in the bowl before serving so that I get that salty crunch!

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With a Spoonful of Chaudrée,
Dawn-Signature