Wednesday, January 20, 2016

Corn Chowder {Dairy, Gluten, Egg & Soy Free}

I never thought I'd say it but dairy free is getting easier. Most of the battle of dairy free is figuring out what you CAN eat. There are so many can'ts. Basically everything prepackaged is out. Especially since I'm soy free too. The good thing I was already used to cooking meals from scratch. I can't imagine what people do that don't cook from scratch.

The hardest part for me was finding recipes that didn't taste like "dairy free". You know, comfort food. The real deal.

Well I'm excited to report that this chowder is comfort food at its finest. And it doesn't taste like anything free (but it happens to be Dairy, Gluten, Egg, and Soy Free). I wouldn't change a thing even when I can have dairy again. And that's saying something (since I'm a huge whiner about missing certain butter, yes you know who you are).

Creamy chowder, packed with healthy vegetables with a rich hearty flavor. Serve it up with a slice of fresh bread or rolls. Delicious.

Corn Chowder {Dairy, Gluten, Egg & Soy Free}

12 to 16 oz. bacon, roughly chopped
1 medium onion, chopped
4 cloves garlic, minced
4 stalks celery, chopped
4 medium carrots, chopped
1 red bell pepper, chopped
3 lbs. potatoes, chopped
8 cups chicken stock
1 Tbsp. cornstarch
1-14oz. can full-fat coconut milk
2 Cups frozen corn
2 Tbsp. freshly parsley, chopped (or 2 tsp. dried)
salt and pepper, to taste

Heat a soup pot on medium heat and add the chopped bacon. Cook until bacon is starting to brown and crisp. Remove bacon to paper towels to drain, leaving about 1/4 cup of bacon fat. Add the onions, garlic, celery, carrots, and red bell pepper and saute on medium heat until the onions start to turn clear. Add potatoes and chicken broth and increase the heat to medium high. Bring to a boil and then let simmer until potatoes are fork tender (about 15 minutes). Remove about a third of the soup and blend in a blender before returning to the pot. This will help to thicken the soup. Mix 1 Tbsp. cornstarch with 1/3 of the can of coconut milk. Add to the soup along with the rest of the coconut milk, the corn, cooked bacon, and parsley. Heat until warm and then add salt and freshly ground pepper to taste. Serve warm.

Recipe Source: Slightly adapted from Tia's Kitchen

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