Dairy Free Slow Cooker Corn Chowder
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Learn more →Ingredients
6 servings
- 6 slices bacon, cut into ½-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ lb yukon gold potatoes, cut into ½-inch cubes
- 4 cups frozen corn kernels (or kernels cut from about 5 ears fresh corn)
- 3 cups low-sodium chicken broth
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp cornstarch
- 2 tbsp cold water
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- shredded cheddar cheese, for serving (optional)
Can be omittedshredded cheddar cheese
Instructions
- 1
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 7–8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside. Pour off all but 1 tablespoon of the drippings from the skillet.
- 2
Add the onion to the skillet with the reserved drippings and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer the onion and garlic to the slow cooker.
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