Lactose Free Classic Corn Chowder

Total time1 hr

Prep time20 min

Cook time40 min

Smoky bacon and sweet corn are the backbone of this cozy chowder, with tender Yukon Gold potatoes soaking up all that savory depth. Onion, celery, and garlic build a fragrant base, while fresh thyme and smoked paprika add warmth without overpowering the corn's natural sweetness. The broth simmers down into a thick, hearty texture that coats the spoon, and every bowl gets finished with crispy bacon and a scatter of fresh chives for a pop of color and crunch. It's a comforting, ladle-worthy dinner that works beautifully for a lactose free kitchen. Serve it with crusty bread on the side and you've got a complete cold-weather meal that never feels like you're missing out.

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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
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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