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[Update June 30, 2013: The Moovision website is no longer active, so I am offering the recipe here.]
Corn Chowder with Bacon
- 5 to 6-quart pot with heavy bottom and lid
- 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
- 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.
- 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.
- 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.