Corn Chowder with Bacon

I was thrilled to be invited to work with Moovision on their new online cooking show, Gourmoo Cooking. The website is a great resource for lactose-free cooking, and the show features Kristy Bernardo of The Wicked Noodle with four guests cooking with her in her home. The guests are Brandi Evans, Michelle Keith,Damaris Santos-Palmer, and me, and each of us created a recipe using lactose-free milk for the show. For my recipe, I created a lactose-free corn chowder with bacon and Yukon Gold potatoes, an easy and tasty soup for autumn.

[Update June 30, 2013: The Moovision website is no longer active, so I am offering the recipe here.]

📖 Recipe

Corn Chowder with Bacon

Author: Andrea Meyers

285kcal

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Prep 15 minutes mins

Cook 50 minutes mins

Total 1 hour hr 5 minutes mins

Servings 6

Course Soup

Cuisine American

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 4 slices gluten-free bacon cut in ¼-inch wide pieces
• ▢ 1 large yellow onion diced
• ▢ 2 tablespoons brown rice flour or unbleached all-purpose flour
• ▢ 32 ounces chicken broth
• ▢ 4 medium Yukon Gold potatoes peeled and diced medium
• ▢ 16 ounces corn kernels thawed if from frozen
• ▢ 2 cups Lactaid® Whole Milk
• ▢ 2 tablespoons minced fresh parsley leaves plus more for garnish
• ▢ sea salt to taste
• ▢ fresh ground black pepper

Equipment

• ▢
  5 to 6-quart pot with heavy bottom and lid

Method

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1. Warm the 6-quart pot over medium heat and fry the bacon until the fat renders and the bacon browns, about 4 to 5 minutes. Add the onion and cook until it’s translucent, about 3 to 4 minutes. Whisk in the flour and cook slowly it until the mixture is lightly browned and has a slightly nutty flavor, about 10 minutes. If it still tastes like flour, it’s not ready.
2. Whisk in the chicken broth 1 cup at a time until the flour mixture is thoroughly combined with the broth, then the stir in the potatoes and cover the pot. Bring to a boil then reduce heat and simmer until the potatoes are tender, about 10 minutes. Use a potato masher to mash some of the potatoes to thicken the soup, but make sure to leave plenty of chunks.
3. Add the corn, Lactaid® Whole Milk, and parsley, then salt and pepper to taste. Bring to a simmer and cook until the corn is hot and tender. Remove from heat and serve garnished with parsley and oyster crackers.

Nutrition

Calories285kcalCarbohydrates42gProtein10gFat10gSaturated Fat4gCholesterol18mgSodium835mgPotassium883mgFiber4gSugar8gVitamin A278IUVitamin C37mgCalcium124mgIron2mg

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