Monday, December 19, 2011

Corn Chowder

I love corn chowder, it has great flavor and its wonderful on a cold winters day. I have always wanted to make corn chowder and this week I got the chance to make my version of the chowder, this is a dairy free recipe. I am using potatoes to get the creamy consistency with out the dairy in it. I participate in a co-op, Bountiful Baskets, and it provided me all the veggies and herbs for the chowder which is wonderful.


Cutting Board
Large Pan
Blender or Food Processor
Cookie sheet 
Paper Towels


4 C Fresh Corn
4 Carrots (diced)
1 Large Onion (diced)
6 Stalks Celery (diced)
4 or 5 Medium Potatoes (peeled and diced)
4 Garlic Cloves (minced)
1 lbs Bacon (diced)
48oz Low Sodium Chicken Stock
2 tsp Rosemary (minced)
2 tsp Thyme
2 Tbs Black Pepper
Salt to taste (don't use much because of bacon)


Heat the large pan on medium high heat and put in bacon. Cook until bacon is crispy. Remove bacon from the pan and place on cookie sheet lined with paper towels. Discard all but 1 tbs of the bacon drippings. Leave the remaining tbs of bacon drippings and add all the veggies except the corn and potatoes. Saute the veggies until soft. 

Then add the chicken stock and the herbs. Then add 3 out of the 4 cups of the corn, save the the last cup to add at the end. Add the diced potatoes to the stock. 

Simmer until potatoes are fork tender then blend in a blender half of the veggies and stock. Blend until smooth.

Then add it back to the remaining half and mix until combined. Then add back in the bacon and remaining corn and stir until combined. 

Then simmer for another 5 minutes then serve. 



  1. I'm going to try this for tonight. Thank You Bountiful Baskets...I have all the ingredients! I might want to kick up the flavor quotient, though. I'll let you all know.

  2. OK, here is the verdict! OMG!!! If my "meat n potatoes" husband says it's a keeper, then you know it's a keeper. I kept to the recipe in terms of seasonings. No need to bump up the flavor. My portions of veggies veered a bit. One of the best treats was to bite into the veggie pieces...they gave the chowder a burst of flavor. I kept the vegetables at the al dente stage so they did not turn to mush. Also, that kept the chowder full bodied, the way I like it. The BB rainbow carrots also added to the bursts of flavor. Good job, Alyse!! What's next????

  3. Thank you! I loved it too! I used the rainbow carrots too! It was wonderful.

  4. Made this tonight. It was really yummy. I added green chili (I live in NM, so we add green chili to everything) and I didn't blend all the veggies as I like some chunks (just personal preference). Good soup and I got to use all my veggies from my Bountiful Basket!!

  5. The recipe said 2 Tbs black pepper. That sounded like too much to me so I used 2 tsp. That was too much! I'll make it again, but with only 1 tsp pepper. I was good otherwise.

  6. To TH: I love the chunks too that's why I only blended half of the veggies, so I had something to chew.

    To Anonymous: I love lots of black pepper and so does my family. It is definitely an acquired taste :)