Low Iodine Dairy Free Corn Chowder

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

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