Soup is my year‑round comfort food—whether it’s a brisk winter evening or a warm summer night, I always crave a good bowl. Lately, with a chilly stretch in the forecast, I pulled out a favorite: my dairy‑free potato corn chowder. I tweaked an old recipe a little and the result was cozy, flavorful, and perfect for a cold Sunday night.
One of the best things about this chowder is its flexibility. It’s naturally dairy‑free; swap chicken broth for vegetable broth and skip the bacon garnish to make it vegan. Use cornstarch instead of flour and you have a gluten‑free option. It’s an adaptable, satisfying soup for many diets.
Ingredients
- 1 Tbsp olive oil
- 1 small to medium onion, diced
- 4 cups raw potatoes, diced
- 3 cloves garlic, chopped
- ½ cup red pepper, diced
- 1 cup celery, chopped
- 1 bay leaf
- 1 ¼ tsp paprika
- 1 tsp thyme
- ½ tsp celery salt
- 1 tsp black pepper, or to taste
- ¾ tsp salt, or to taste
- 4 cups organic free‑range chicken broth or vegetable broth
- 2 cups unsweetened almond milk (original; do not use vanilla)
- 4 Tbsp all‑purpose flour (or cornstarch for gluten‑free)
- 1 (16‑oz) can cream‑style corn
- Optional: ½–1 cup cooked crispy bacon, crumbled (or vegan bacon/bacon bits)
Directions
- Heat the olive oil in a large pot over medium heat. Sauté the onion, celery, red pepper, and garlic until softened and fragrant.
- Add the broth, diced potatoes, bay leaf, paprika, thyme, celery salt, salt, and pepper. Bring to a simmer and cook until the potatoes are tender when pierced with a fork.
- Remove and discard the bay leaf. Gently mash some of the cooked potatoes and vegetables in the pot to create a thicker, creamier texture while leaving some chunks for bite.
- Whisk the flour or cornstarch into the almond milk until smooth. Gradually stir this mixture into the soup to combine.
- Add the cream‑style corn and continue to heat gently until the chowder thickens. Do not boil once the almond milk is added to avoid separation.
- Adjust seasoning to taste. Serve hot and garnish with crumbled bacon, vegan bacon, or a sprinkle of fresh herbs if desired. Enjoy!
Make this chowder your own by varying the spices or adding a handful of fresh herbs at the end. It stores well in the refrigerator for a few days and reheats nicely on the stove. Pin it, save it, and try it the next time you want a comforting, dairy‑free chowder.
