Vegetarian Dairy Free Corn Chowder

Total time50 min

Prep time15 min

Cook time35 min

Sweet corn and tender Yukon Gold potatoes simmer together until creamy, with a portion blended right into the pot for that classic thick, chowder-style body while plenty of whole kernels stay for bite. Smoked paprika and a touch of cayenne bring warmth and depth, while sautéed onion, celery, and garlic build a savory, aromatic base before everything comes together in one pot. Rich coconut milk finishes the chowder, lending it a silky, luxurious texture without ever feeling heavy. A shower of fresh chives right before serving adds a bright, herby finish that cuts through the richness beautifully. This one comes together in a single pot with minimal cleanup, making it an easy weeknight option that still feels special enough for guests. It's a comforting, cozy bowl that fits neatly into a vegetarian spread.

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Ingredients

4 servings

4 strips bacon, cut into ½-inch pieces
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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