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Dairy-Free Corn Chowder

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6


  • 8 ears of fresh corn, shucked and silks removed
  • 3 tbsp soy-free Earth Balance
  • .3 ounces (one package) soy-free bacon bits (I used Epic brand)
  • ½ medium Vidalia onion, chopped
  • ¼ cup Gluten-free flour (I use Bob's Red Mill 1 to 1 Gluten-Free Flour)
  • 1 clove garlic, minced
  • 5 cups chicken stock (I use Kitchen Basics)
  • 1 pound small Yukon Gold potatoes, quartered
  • ½ tsp dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 1 cup 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.