Creamy Corn Chowder {dairy free & vegan}
Prep time
Cook time
Total time
Serves: 8-10
  • 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
  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.
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!
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at