Corn Chowder {Dairy, Gluten, Egg & Soy Free}

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12 to 16 oz. bacon, roughly chopped

1 medium onion, chopped

4 cloves garlic, minced

4 stalks celery, chopped

4 medium carrots, chopped

1 red bell pepper, chopped

3 lbs. potatoes, chopped

8 cups chicken stock

1 Tbsp. cornstarch

1-14oz. can full-fat coconut milk

2 Cups frozen corn

2 Tbsp. freshly parsley, chopped (or 2 tsp. dried)

salt and pepper, to taste


Heat a soup pot on medium heat and add the chopped bacon. Cook until bacon is starting to brown and crisp. Remove bacon to paper towels to drain, leaving about 1/4 cup of bacon fat. Add the onions, garlic, celery, carrots, and red bell pepper and saute on medium heat until the onions start to turn clear. Add potatoes and chicken broth and increase the heat to medium high. Bring to a boil and then let simmer until potatoes are fork tender (about 15 minutes). Remove about a third of the soup and blend in a blender before returning to the pot. This will help to thicken the soup. Mix 1 Tbsp. cornstarch with 1/3 of the can of coconut milk. Add to the soup along with the rest of the coconut milk, the corn, cooked bacon, and parsley. Heat until warm and then add salt and freshly ground pepper to taste. Serve warm.

Recipe Source: Slightly adapted from Tia's Kitchen