If you are off dairy, you will love this recipe for Dairy Free Corn Chowder.
We’ve just loved this time of year when all the produce stands nearby are selling everything in season. Utah Sweet salt and pepper corn is something we’re really going to miss. You just can’t beat sweet corn on the cob.
If you’re looking for a hearty warm soup this fall, this corn chowder will do the trick. I’ve shared a corn chowder recipe here a while back, although this version is different because it’s dairy free. A cauliflower sauce gives it a creamy consistency.
Top it off with a little crumbled bacon and thinly sliced green onion, and you’ll want to go back for seconds!
I shared a recipe last month for Paleo Alfredo. Basically it had potato noodles with a cauliflower sauce. Because the potato noodles didn’t hold up that great as leftovers, I combined the “noodles” and the sauce together using my immersion blender to make the base for this chowder. I’ll share the full recipe below. Depending on how you like the potatoes in the chowder, you can either blend them like I did here, or keep them diced.
Just by adding fresh cooked corn on the cob segments and a bunch more chicken stock, this chowder came together great!
Dairy Free Corn Chowder
- 6 ears of sweet corn boiled and cut off the cob
- 1 leek chopped fine
- 4 white potatoes peeled and diced
- 2 tablespoons coconut oil
- 1 carton of chicken stock
- 1 lemon juiced
- 1 tsp minced garlic
- 1 head of cauliflower chopped
- 1 cup almond milk unsweetened
- crispy bacon crumbles to garnish
- green onions sliced super thin to garnish
- sea salt & pepper
To start, in a large pot boil the corn on the cob until just cooked. Remove the corn from the water and let cool. Cut the corn off the cob with a sharp knife, and set aside. Peel and dice all 4 of the potatoes. Add them to the same big pot of water so they don’t turn brown while you prep everything else. Wash and chop the cauliflower add to a different pot of water and bring it to a boil. Simmer the cauliflower until it’s tender, about 10 minutes. Remove the cauliflower and add it to a blender (love my blendtec for this), along with 1/2 cup chicken stock, almond milk, 1/2 teaspoon salt and 1 tsp. minced garlic. Puree all of this until smooth, set aside. Caramelize the leeks in a hot pan with coconut oil, add 1/2 cup of chicken stock and the lemon juice. Cover the pan and cook the leeks for a few minutes. Now you can add the cauliflower puree to the big wide pan with the leeks. Stir it all together and season to taste.
In a big stock pot, boil the diced potatoes until fork tender. Salt the water they cook in. Remove the potatoes from the hot pot of water. Drain the water, and return the potatoes to the big pot. Now you’re ready to put it all together. If you'd like to puree the potatoes with an immersion blender, now is the time, or leave them diced. Add the cauliflower sauce to the potatoes. Add in the chicken stock slowly until you reach a desired consistency. The chicken stock is great for extending the chowder if you have a crowd to feed. Now add in the corn off the cob segments. Season with salt and pepper to taste. Serve with a garnish of crumbled bacon and thinly sliced green onion and enjoy!
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!