November 2, 2012

Dairy Free Corn Chowder

Victoria is going dairy free for a week for scientific research where her migraines are concerned. I'll blog about that separately. I was craving corn chowder...and chowder screams butter & cream. But this recipe turned out SO yummy. I found a recipe online & altered it tremendously for our families liking.  We were all super impressed. Served with Italian bread which is also dairy free. Victoria also tried out "Earth Balance soy free natural buttery spread" tonight on her bread, while most of the family still consumed a bit of real butter...except me, I just dipped in my chowda.

2 Tbsp olive oil
2 onions (diced)
24 oz fresh or frozen corn (not canned)
1 Tbsp ground pepper
1 Tbsp garlic powder
32 oz  chicken stock (use veggie if you want to go vegan)
1 small jalapeno (cut in half)
6 small/medium yellow skinned potatoes (diced)
8 stalks of celery (chopped)
4 c. almond milk
1 Tbsp paprika
1/4 c. all purpose flour
olive oil
salt to taste

  • Saute onion & corn in olive oil.
  • Add pepper & garlic.
  • Add halved jalapeno and saute for a few minutes.
  • Add chicken stock & simmer for 10 mins.
  • Remove jalapeno.
  • Add potatoes, celery, almond milk & paprika.
  • Stir well to incorporate.
  • Bring back to a boil till potatoes are soft. (
  • Reduce to low...barely a simmer.
  • Remove about 4 cups of the solids (potatoes, corn & celery) from the mixture using a slotted spoon.
  • Place the removed items into your blender.
  • Add about 2 cups of the hot liquid to the blender.
  • Blend briefly, then add back to the rest of the soup.
  • Mix well.
  • Take 1/4 cup of flour & put it into a bowl. 
  • Mixing the flour with a few tablespoons of olive oil till it makes a thick "roux". This should be paste-like, not creamy. 
  • Using a whisk add the roux paste to the soup & mix well. 
  • Set simmer a few more minutes.
  • Add salt to taste.
  • Serve with bread (dairy free is available).

1 comment:

Diane said...

So, looking at this recipe again, it looks really similar to mine, but just using almond instead of regular milk. The last few times I've made it, I've also added carrots. :)