Winter, spring, summer or fall … I LOVE soup. I can eat it when it’s 10 or 100 degrees outside. However, when a cold snap hits for several days, like it has lately, I enjoy it even more.
Tonight, I dusted off my old potato corn chowder recipe, made a few tweaks and … YUM! It sure hit the spot on this cold Sunday night.
One of the best features of this recipe (at least for me) is that it’s dairy-free. If you skip the bacon garnish and use vegetable broth, then it’s also VEGAN. If you use cornstarch instead of flour, it’s gluten-free! 🙂
Ingredients:
- 1 Tbsp olive oil
- 1 small-medium diced onion
- 4 cups raw diced potatoes
- 3 cloves of garlic, chopped
- ½ cup diced red pepper
- 1 cup chopped celery
- 1 bay leaf
- 1 ¼ tsp paprika
- 1tsp thyme
- ½ tsp celery salt
- 1 tsp pepper (more, if you like, to taste)
- ¾ tsp salt (more, if you like, to taste)
- 4 cups organic free-range chicken broth or vegetable broth
- 2 cups almond milk (unsweetened, original – do not use vanilla-flavored)
- 4 Tbsp flour (or cornstarch to make it gluten-free)
- 1 16-oz can of cream-style corn
- (optional) ½ to 1 cup of cooked, crispy bacon (crumbled or diced) or vegan bacon or bacon bits to make it vegan
Directions:
- Sautee the onion, celery, red pepper and garlic in 1 Tbsp olive oil.
- Add chicken broth, potatoes, spices and bay leaf.
- Cook until potatoes are tender.
- Remove the bay leaf and then mash the cooked vegetables.
- Whisk the flour (or cornstarch) into the 2 cups of almond milk, then add and mix into the soup.
- Add the corn and heat until thickened, but do not boil.
- Spoon into a bowl and garnish, if you like, with your favorite bacon. Enjoy!
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