Dairy Free Classic Corn Chowder

Total time1 hr

Prep time20 min

Cook time40 min

Smoky bacon and sweet corn are the stars of this cozy chowder, simmered together with tender Yukon Gold potatoes, fragrant thyme, and a hit of smoked paprika for depth. Onion, celery, and garlic build a savory base that thickens up into a rich, ladle-clinging texture as everything simmers together. Fresh or frozen corn kernels add bursts of sweetness in every spoonful, while crispy bacon and a scatter of chives on top bring the finishing crunch and color. It’s the kind of one-pot meal that feels indulgent but comes together with pantry basics and a single Dutch oven. This version is a great fit for a dairy free table, delivering all the classic chowder comfort without missing a beat. Serve it with crusty bread for dipping and you’ve got a full, satisfying meal in a bowl.

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Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
Oscar Mayer Naturally Hardwood Smoked Bacon Oscar Mayer Fully Cooked Original Bacon Oscar Mayer Original Center Cut Bacon for a Low Carb Lifestyle Pack - 12 Oz Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Hormel Black Label Original Bacon 16 oz
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2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
1 lb yukon gold potatoes, cut into ½-inch cubes
4 cups fresh or frozen corn kernels (from about 5 ears if fresh)
1 tsp fresh thyme leaves
1 tsp smoked paprika
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Cook the bacon pieces in a large Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
2
Add the butter to the pot with the bacon fat and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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