Eosinophilic Esophagitis Friendly Dairy Free Corn Chowder
Total time50 min
Prep time15 min
Cook time35 min
4.6(30)
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Learn more →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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