Gluten & dairy free bacon corn chowder
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | 35 minutes |
| Dietary | Gluten Free |
| Meal type | Soup |
| Misc | Pre-preparable, Serve Hot |
Ingredients
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 1 yellow or orange bell pepper, chopped
- 4 red potatoes, cleaned and diced
- 1 can organic chicken broth
- 1 can organic corn kernels
- 1/2 can full fat coconut milk
- 1 Tbs. parsley
- salt & pepper to taste
Note
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Directions
| 1. | In a saucepan, pan fry bacon until cooked crisp. Remove from pan and place on a paper towel to drain. Keep about 2 Tbs. bacon fat in the pan and save the rest for future cooking! | |
| 2. | To the bacon fat, add the onion and peppers, sautéing until soft (about 5-6 minutes). | |
| 3. | Add the chicken broth and potatoes and bring to a simmer. Simmer covered for 15 minutes, stirring occasionally, until the potatoes are almost completely cooked. | |
| 4. | Add corn, coconut milk, parsley, salt & pepper and cook for another 5-6 minutes. *If you like your chowder super thick, mix 1 Tbs. cornstarch or arrowroot starch in a little extra coconut milk, whisk, and then add to the chowder pot, stirring for a few more minutes until thickened. | |
| 5. | Pour soup into bowls and top with lots of crumbled bacon! |
