Name: Corn Chowder with Bacon
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 4 slices gluten-free bacon (cut in 1/4-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

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[Update June 30, 2013: The Moovision website is no longer active, so I am offering the recipe here.]

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Corn Chowder with Bacon

Prep Time15 mins

Cook Time50 mins

Total Time1 hr 5 mins

Course: Soups

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: bacon, corn, dairy

Servings:

Calories: 285kcal

Author: Andrea Meyers

Equipment

5 to 6-quart pot with heavy bottom and lid

Ingredients

4 slices gluten-free bacon (cut in 1/4-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

US Customary - Metric

Instructions

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.