Eosinophilic Esophagitis Friendly Dairy Free Bacon Chowder
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Learn more →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
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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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