Dairy Free Bacon Chowder

Total time50 min

Prep time15 min

Cook time35 min

5.0

(25)

Thick, smoky, and deeply satisfying, this chowder proves you don't need a single drop of cream or butter to get that rich, velvety texture you crave on a cold night. Full-fat coconut milk steps in as the dairy-free hero here, lending the broth a luscious body that blends seamlessly with the smoked paprika and thyme — you'd never guess it wasn't a classic cream-based soup. Yukon Gold potatoes and sweet corn add heartiness and a little natural sweetness, while crispy bacon pieces bring the savory, smoky punch that makes every spoonful feel indulgent. The technique is straightforward: render the bacon first, build flavor in that fat with onion, celery, and garlic, then let everything simmer together until the potatoes are perfectly tender. It comes together in one pot, serves four, and is the kind of meal that has everyone going back for seconds. A scatter of fresh chives on top adds a bright, fresh finish that makes it look as good as it tastes.

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Ingredients

4 servings

6 strips bacon, cut into ½-inch pieces
1 medium yellow onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 tbsp all-purpose flour
3 cups chicken broth
1 lb yukon gold potatoes, cut into ½-inch cubes
1 can (13.5 oz) full-fat coconut milk
1 ½ cups frozen or fresh corn kernels
1 tsp smoked paprika
½ tsp dried thyme
salt and pepper, to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Place the bacon pieces in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is crisp, about 7–9 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
2
Add the onion and celery to the pot with the bacon fat and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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