Dairy Free Corn Chowder

Total time50 min

Prep time15 min

Cook time35 min

4.6

(30)

Corn chowder is one of those deeply comforting bowls that can feel off-limits when you're avoiding dairy — creamy soups almost always sneak in heavy cream or butter somewhere. This version solves that completely by leaning on full-fat coconut milk, which gives the broth a rich, velvety body that rivals any cream-based chowder you've had. Crispy bacon gets rendered first, building a smoky, savory foundation before the onion, celery, and garlic go in, so every layer of flavor is earned. Smoked paprika deepens the whole pot, and a partial blend with an immersion blender thickens things up beautifully without any dairy-based tricks. Yukon Gold potatoes and sweet corn kernels keep the chowder hearty and satisfying, with just enough texture left after blending to make each spoonful interesting. A pinch of cayenne is optional but genuinely worth it for a little warmth against the sweetness of the corn. Serve it topped with the reserved crispy bacon and fresh chives, and it's hard to believe there's not a drop of cream in the pot — this one serves four and disappears fast.

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Ingredients

4 servings

4 strips bacon, cut into ½-inch pieces
1 tbsp olive oil
1 medium yellow onion, diced
3 stalks celery, diced
3 cloves garlic, minced
1 tsp smoked paprika
¼ tsp cayenne pepper (optional)
1 lb yukon gold potatoes, cut into ½-inch cubes
3 cups corn kernels (from about 4 ears fresh corn, or frozen)
3 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
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 pot or Dutch oven 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 and pour off all but about 1 tablespoon of the drippings.
2
Add the olive oil to the pot and return to medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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