I’ve reconnected with a childhood friend, which feels wonderful. We looked so much alike with blue eyes, blonde hair and fair skin speckled with freckles that people thought we were twins. We loved making concoctions in the kitchen, and one of our favorites was corn chowder. I recently hosted a party and had loads of leftover corn on the cob. Messaging back and forth with my old friend reminded me of our corn chowder creation days. This recipe is for you, dear friend!
This corn chowder has a broth consistency. If you prefer a thicker base, add one more potato and simmer a bit longer.
Corn Chowder, Gluten-Free & Dairy-Free
Makes 4 servings
3/4 cup chopped onions (about 1 medium onion)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 medium-size new potatoes, diced
2 sprigs fresh thyme
3 cups chicken stock (homemade or gluten-free Kitchen Basics brand)
2 cups corn cut from the cob (about 3 large cobs)
1/2 cup So Delicious Dairy-Free Creamer
4 slices bacon
1/4 cup chopped fresh chives for garnish
1. Cook bacon in a medium skillet until crispy. Remove bacon from grease and set aside on a paper towel. Reserve bacon grease.
2. Heat a large saucepan over medium heat. Add bacon grease, onions, salt, and pepper. Cook for 5 minutes until the onions are translucent.
3. Add potatoes, thyme, and chicken stock and simmer uncovered for 20-30 minutes or until potatoes are tender. Add corn to chowder and cook for another 10 minutes. Turn off the heat and pour in So Delicious Creamer. Season with salt and pepper to your taste.
4. Serve garnished with crumbled bacon and chives.