This chowder builds its savory backbone from crisp bacon, sweet corn kernels, and tender Yukon Gold potatoes, all simmered together with onion, celery, and a hit of smoked paprika and garlic. A portion of the soup gets blended right in the pot, so you get that classic chowder body — thick and creamy — while still leaving plenty of hearty potato and corn chunks intact. Full-fat coconut milk stirred in at the end gives the broth its rich, velvety finish and a subtle sweetness that plays beautifully against the smoky bacon and cayenne kick. Finished with crispy bacon bits and a scatter of fresh chives, it's the kind of bowl that tastes indulgent but comes together with simple, straightforward pantry staples. It's a genuinely solid pick for a lactose free kitchen, no asterisks needed — just ladle it up and dig in.
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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.
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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