Dairy-Free Corn Chowder
Large stock pot
Blender (I used a Vitamix)
ears of fresh corn, shucked and silks removed
soy-free Earth Balance
(one package) soy-free bacon bits (I used Epic brand)
medium Vidalia onion, chopped
Gluten-free flour (I use Bob's Red Mill 1 to 1 Gluten-Free Flour)
clove garlic, minced
chicken stock (I use Kitchen Basics)
small Yukon Gold potatoes, quartered
salt and pepper to taste
gluten-free, dairy-free, soy-free oat milk (I used Oatly)
chopped fresh chives
Slice the kernels from the corn cobs. Tip: You can do this in a pie pan to contain the kernels (wish I would have known that before I tested the recipe – thank you, Instagram!)
Melt the Earth Balance in a stock pot over medium heat.
Add the bacon bits and onion and cook, stirring often, until onions are translucent and fragrant.
Add the gluten-free flour and garlic, stir to coat everything in flour and cook, stirring often, for another two minutes or so.
Slowly pour in the chicken stock while whisking the contents of the pot.
Bring to a boil, stirring often.
Once the broth is boiling, carefully stir in the corn kernels and potatoes.
Add thyme, bay leaf, and a bit of salt and pepper to taste.
Bring to a simmer and set a timer for about 20 minutes, stirring every once-in-a-while, until potatoes are tender.
Remove bay leaf and transfer about 2 cups of the soup to a blender, then puree.
Stir the pureed portion back into the pot with the rest of the soup, add the oat milk and allow to simmer for a couple of minutes.
Spoon into bowls, garnish with chives and serve.
This reheats beautifully the next day, so you can make it ahead of time and re-heat on the day you want to serve it, or pack leftovers for lunches the day after you make it.