Low Iodine Dairy Free Bacon Chowder

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

6 strips bacon, cut into ½-inch pieces
Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)
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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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