Sunday morning I was drinking tea & eating toast flipping through the ads in the Sunday paper and came across this recipe in the USA Weekend magazine. For some reason every Sunday I flip through the USA Weekend for celebrity birthdays and the occasional feel good story, and this week for the awesome recipe I found. Since my husband and I both love corn chowder but just cannot eat it because it has too much dairy, this is such a refreshing change to a great chowder. I knew I had to try this recipe and see how yummy it is without cream.
This is what I did ...
Creamless Corn Chowder
2 cups of frozen corn
2 cups of cream of corn (I used one can of cream of corn)
1 large onion, medium dice
1/2 red pepper medium dice
2 large potatoes (I used two large Yukon Gold potatoes) medium dice
salt n pepper
4 slices of bacon (chopped)
1 teaspoon if dried thyme
1 quart of chicken broth/stock
2 tablespoons of fresh cilantro
Slice the bacon into small pieces and put in a large stock pot and fry over medium-high heat until crisp (5-7 minutes). Chop the onion and the pepper and season with salt and pepper. Add the onion & pepper to the bacon and saute. After the onions start to sweat add the cream corn and thyme. Stir to combine. Add the frozen corn, potatoes and chicken broth. Let simmer for 30 minutes.
Serve with a sprig of fresh cilantro.
This was such a yummy dish, even my husband loved it. He is now waiting for the cold to come so we can eat chowder by the fireplace on a cold winter day.
If you or anyone in your home is lactose intolerant this is a recipe for you, there is so much flavor you will not even miss the dairy.