Hearty Corn Chowder

Name: Hearty Corn Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 6 pieces Bacon (6 strips bacon, sliced into lardons); 1 piece Yellow Onion (1 large yellow onion, diced); 2 pieces Celery (2 ribs celery, small diced); 6 cloves Garlic (6 cloves garlic, minced); 1 lb Yukon Gold Potato (1 pound Yukon gold potatoes, small diced); 4 cup Corn (4 cups yellow corn, fresh or frozen); 4 oz Green Chili (4 oz can mild diced green chilies); 3 cup Low-Sodium Chicken Broth (3 cups low-sodium chicken broth); 1 piece Dried Bay Leaf (1 dried bay leaf); ¼ tsp Dried Thyme (1/4 teaspoon dried thyme); ½ tsp Table Salt (1/2 teaspoon salt, plus more to taste); ¼ tsp Black Pepper (1/4 teaspoon black pepper); 2 tbsp Arrowroot Starch (2 tablespoons arrowroot starch); 2 cup Coconut Milk (2 cups full fat coconut milk); ¼ cup Scallion (1/4 cup sliced green onion, plus more for garnish)

Hearty Corn Chowder - Dinner (American)

40 minAmerican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Bacon6 pieces · 6 strips bacon, sliced into lardons
Yellow Onion1 piece · 1 large yellow onion, diced
Celery2 pieces · 2 ribs celery, small diced
Garlic6 cloves · 6 cloves garlic, minced
Yukon Gold Potato1 lb · 1 pound Yukon gold potatoes, small diced
Corn4 cup · 4 cups yellow corn, fresh or frozen
Green Chili4 oz · 4 oz can mild diced green chilies
Low-Sodium Chicken Broth3 cup · 3 cups low-sodium chicken broth
Dried Bay Leaf1 piece · 1 dried bay leaf
Dried Thyme¼ tsp · 1/4 teaspoon dried thyme
Table Salt½ tsp · 1/2 teaspoon salt, plus more to taste
Black Pepper¼ tsp · 1/4 teaspoon black pepper
Arrowroot Starch2 tbsp · 2 tablespoons arrowroot starch
Coconut Milk2 cup · 2 cups full fat coconut milk
Scallion¼ cup · 1/4 cup sliced green onion, plus more for garnish

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Steps

1Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the bacon lardons to the pot. Cook the bacon for four to six minutes until crisp and then remove the bacon from the pot. Discard all but one tablespoon of the bacon fat from the pot.
2Add the diced onion, diced celery, and garlic to the pot. Cook for two to three minutes until the onions begin to become translucent.
3Add the diced potatoes, corn, green chilies, chicken broth, bay leaf, dried thyme, salt, and pepper to the pot and stir until well combined. Whisk together the coconut milk and arrowroot starch and then pour into the chowder. Bring the soup to a boil and then reduce the heat to a simmer and cover. Let the chowder simmer for 10-12 minutes until the potatoes are fork tender, stirring occasionally to be sure nothing is sticking to the bottom.
4Lastly, stir in two-thirds of the cooked bacon and sliced green onion.
5Give the chowder a taste and season with more salt and pepper, if needed. Serve the chowder in bowls topped with sliced green onion and the remaining crispy bacon.