Lactose Free New England Corn Chowder

Total time1 hr

Prep time20 min

Cook time40 min

Crispy bacon and sweet summer corn are the heart of this chowder, built on a base of softened onion, celery, and garlic for that classic New England depth. Yukon Gold potatoes simmer right in the pot until fork-tender, soaking up smoked paprika and fresh thyme along the way, and the whole thing turns thick and hearty rather than thin or watery. A last scattering of crispy bacon and fresh chives on top gives every bowl a bit of crunch and brightness before it hits the table. It's a comforting, ladle-it-up kind of soup that fits neatly into a lactose free kitchen, and oyster crackers on the side make it feel like the real deal. Serve it on a chilly night and there won't be leftovers.

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Ingredients

6 servings

4 strips thick-cut bacon, cut into ½-inch pieces
Oscar Mayer Naturally Hardwood Smoked Thick Cut Bacon Oscar Mayer Fully Cooked Thick Cut Bacon Slices Box - 2.52 Oz Wright Brand Applewood Thick Cut Bacon Smithfield Naturally Hickory Smoked Thick Cut Bacon - 16 Oz Boars Head Butcher Craft Thick Cut Bacon - 20 Oz
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1 medium yellow onion, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
3 tbsp unsalted butter
3 tbsp all-purpose flour
3 cups low-sodium chicken broth
1 lb yukon gold potatoes, peeled and cut into ½-inch cubes
4 cups fresh or frozen corn kernels (from about 5 ears if fresh)
1 tsp fresh thyme leaves
1 bay leaf
1 cup whole milk
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste
¼ tsp smoked paprika

For serving

2 tbsp fresh chives, thinly sliced (optional)
oyster crackers, for serving (optional)

Instructions

1
In a large pot or Dutch oven over medium heat, cook the bacon pieces, 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 with a slotted spoon, leaving the rendered fat in the pot.
2
Add the onion and celery to the pot with the bacon fat and cook over medium heat, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

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