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Healthy Summer Corn Chowder

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Soup
Servings 4 people

Ingredients
  

  • 4-5 strips sugar-free bacon
  • 1/4 c diced shallot
  • 2 cloves garlic, minced
  • 4 C corn kernels fresh or canned
  • 3 C russet potatoes, largely diced I recommend 1/3 - 1/2 inch chunks.
  • 1 tbsp ghee
  • 3 C chicken stock
  • 1/4 C half & half, pasture-raised Dairy Free sub: cashew cream or coconut cream
  • 1 tbsp tapioca flour or arrowroot starch
  • Salt & Pepper to taste

Instructions
 

  • In a large dutch oven, or soup pot cook bacon until desired crispiness. Bacon is for garnish only. Set aside on a papertowel
  • Remove bacon grease from pot, leaving only 1 tbsp of grease. Add in ghee. Set heat to medium high. To the melted fat, add shallots and allow to get fragrant & soften about 1 minutes. Add garlic and allow to get fragrant about 30 seconds. Do not let the garlic burn.
  • Add tapioca flour and stir to absorb some of the remaining grease and create a roux. Once combined, Immediately add in the potatoes & chicken stock. Season lightly with salt. Bring to a boil & cover & cook for about 7 minutes. (smaller diced potatoes may take less time. You want to be fork tender, but not overly soft.)
  • Add corn & cook for an addition 2-3 minutes
  • Remove the soup from the heat, temporarily during this step. Transfer half of the soup to a blender & blend until smooth. I recommend blending for at least 3 minutes. The consistency should be of a puree. Once complete, add back the pot and place the soup back on the burner over low-medium heat. At this point you just want to keep the soup at serving temperature.
  • Lastly, Add half & half or dairy substitute & Stir to combine. Taste, and season with additional salt and pepper.
  • Serve & Garnish with Bacon and herbs such as green onions, chives or cilantro.