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    Home » Soups & Stews

    Corn Chowder with Bacon

    Sep 21, 2011 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Jump to Recipe Print Recipe

    Corn Chowder with Bacon - Andrea Meyers

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    [Update June 30, 2013: The Moovision website is no longer active, so I am offering the recipe here.]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

    Corn Chowder with Bacon

    Prep Time15 mins
    Cook Time50 mins
    Total Time1 hr 5 mins
    Course: Soup
    Cuisine: American
    Diet: Gluten Free, Low Lactose
    Keyword: bacon, corn, dairy
    Servings: 6
    Calories: 285kcal
    Author: Andrea Meyers

    Equipment

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

    Ingredients

    • 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
    US Customary - Metric

    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.

    Nutrition

    Calories: 285kcal | Carbohydrates: 42g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 835mg | Potassium: 883mg | Fiber: 4g | Sugar: 8g | Vitamin A: 278IU | Vitamin C: 37mg | Calcium: 124mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

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