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corn chowder in bowl with spoon

Hearty Corn Chowder

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  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free
Print Recipe
  • Author: Ashlea Carver
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 6 strips bacon, sliced into lardons
  • 1 large yellow onion, diced
  • 2 ribs celery, small diced
  • 6 cloves garlic, minced
  • 1 pound Yukon gold potatoes, small diced
  • 4 cups yellow corn, fresh or frozen
  • 4 oz can mild diced green chilies
  • 3 cups low-sodium chicken broth
  • 1 dried bay leaf
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons arrowroot starch
  • 2 cups full fat coconut milk
  • 1/4 cup sliced green onion, plus more for garnish

Method

  1. Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the bacon lardons to the pot. Cook the bacon for four to six minutes until crisp and then remove the bacon from the pot. Discard all but one tablespoon of the bacon fat from the pot.
  2. Add the diced onion, diced celery, and garlic to the pot. Cook for two to three minutes until the onions begin to become translucent.
  3. Add the diced potatoes, corn, green chilies, chicken broth, bay leaf, dried thyme, salt, and pepper to the pot and stir until well combined. Whisk together the coconut milk and arrowroot starch and then pour into the chowder. Bring the soup to a boil and then reduce the heat to a simmer and cover. Let the chowder simmer for 10-12 minutes until the potatoes are fork tender, stirring occasionally to be sure nothing is sticking to the bottom.
  4. Lastly, stir in two-thirds of the cooked bacon and sliced green onion.
  5. Give the chowder a taste and season with more salt and pepper, if needed. Serve the chowder in bowls topped with sliced green onion and the remaining crispy bacon.

Notes

Slow Cooker Instructions

Step One: Cook the bacon until crisp and then set aside.

Step Two: Add all of the ingredients, except the bacon, coconut milk, arrowroot starch, and corn to the base of your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Step Two: Stir in the coconut milk/arrowroot mixture and corn and cook on high for another 15-20 minutes until the soup has thickened.

Step Three: Lastly, stir in the bacon and sliced green onion. Season to taste and then serve!

Find it online: https://allthehealthythings.com/corn-chowder-recipe/