The original (milk containing) recipe that inspired me to create this one can be found here: http://www.chatelaine.com/recipe/vegetables/smoky-corn-chowder-with-bacon/
My mouth started watering at the thought of corn chowder with bacon and I knew I had to try to create an allergy friendly version.
6 slices of bacon, diced. I used the Publix brand hickory smoked, fully cooked type to save time.
1 small onion, diced.
2 medium potatoes, diced.
14 oz can coconut milk. I used Thai Kitchen brand.
15 oz can sweet corn (don’t drain)
15 oz can cream style sweet corn. I used Green Giant brand for both.
32 oz container of chicken broth. I used Swanson’s 100% Natural brand.
1/2 tsp dried thyme. I use Publix or McCormick’s spices.
In a large pot over medium heat, warm the bacon to render some of the fat, then add the onion and cook until onion is translucent. Then add all other ingredients and stir to incorporate. Bring to a boil, then simmer on medium-low for 20 minutes or until potatoes are tender. Season with salt and pepper if desired.
It’s really hard to make soup look good in a picture! Plus, it was so yummy that I ate a whole bowl before I remembered I was going to take one!