It is over 70 degrees out today for the first time in months…summer veggies are on my mind and Dairy Free Chicken Corn Chowder is on the menu! Crisp sweet corn kernels, BACON, fresh herbs and jalapenos come together to make an amazing flavorful chowder! And, its thickened with arrowroot, keeping it grain free…and coconut milk, keeping it dairy free. But, while it uses coconut milk, since it is blended with the corn and bone broth, it doesn’t taste “coconutty” at all…just rich and creamy!
Here is what I did:
Chicken Corn Chowder
Ingredients
4 slices Bacon, chopped
2 small Potatoes, diced small
1 stalk Celery, diced
½ medium Red Onion, chopped fine
½ Jalapeno, seeded and diced.
3 cups Chicken Breast, cooked and diced
4 cups Chicken Bone Broth
1 can Coconut Milk
2 16-ounce Bags Frozen Sweet Corn
2 sprigs Fresh Thyme
2 teaspoons Salt
1 teaspoon Pepper
2 tablespoons Arrowroot Powder
¼ cup Water
Instructions
- Sauté bacon in your Dutch oven or large heavy bottomed pot.
- Remove crisp bacon and all but 2 tablespoons of bacon grease.
- Add in the potatoes, celery, red onion, and jalapeño and sauté for 3-4 minutes.
- Meanwhile, blend the chicken bone broth, coconut milk and one bag of the corn until smooth.
- Add in the bone broth/coconut milk mixture, bag of corn, 2 cups of water.
- Simmer for 15 minutes.
- Combine arrowroot and water and stir into the soup.
- Simmer for additional 5 minutes and serve.
If you are ready to celebrate the glimpse of summer we are getting, cook up a pot of this Dairy Free Chicken Corn Chowder and enjoy!
Blessings,
