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[Update June 30, 2013: The Moovision website is no longer active, so I am offering the recipe here.]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
Prep time
Cook time
Total time
Author: Andrea Meyers
Recipe type: Soups
Serves: 4 to 6 servings
Ingredients
- 4 slices bacon, cut in 1/4-inch wide pieces
- 1 large yellow onion, diced
- 2 tablespoons unbleached all-purpose flour
- 32 ounces (~1 liter) chicken broth
- 4 medium Yukon Gold potatoes, peeled and diced medium
- 16 ounces (454 g) fresh or frozen corn kernels, thawed if from frozen
- 2 cups (480 ml) Lactaid® Whole Milk
- 2 tablespoons minced fresh parsley leaves, plus more for garnish
- sea salt to taste
- fresh ground black pepper
Preparation
- 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.
More Information
Equipment
5 to 6-quart pot with heavy bottom and lid
5 to 6-quart pot with heavy bottom and lid
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