The other weekend, like every first weekend in October, Steve hit up the Chowda Festival in Connecticut. Now, if you think you love chowder, you have nothing on my hubs. That man is obsessed. We once went to Seattle, and the first stop we had to make was Pike’s Place to enjoy a chowder sampling. Oh, and then we went back the next day for a full bowl.
This obsession of his has turned into an obsession by me to create a creamy, dairy-free, low-histamine and paleo version of his favorite. And, since it’s starting to really feel like Fall here in New York, I thought why not share with you my very best chowder recipe.
Why this chowder is awesome:
- Creamy
- Dairy free
- Paleo compliant
- Freezer friendly
- Has a kick which is perfect for cooler days
Do you have a chowder obsessed family member? Or does chowder consume all your thoughts and dreams? Either way, you’ll love this recipe!
Easy Dairy Free Corn Chowder
Print RecipeIngredients
- 1/2 red pepper, chopped (Leave out if you want a low-histamine compliant recipe)
- 1 medium yellow onion, chopped
- 1 tbsp coconut oil
- 1 sweet potato, peeled and chopped into 1/2 inch cubes
- 2 russet potatoes, peeled and chopped into 1/2 inch cubes
- 3 garlic cloves, minced
- 3 ears of sweet corn (Or three cups of frozen corn)
- 1 cup full fat coconut milk (from can)
- 4 cups chicken broth
- Optional: chili pepper for heat
Instructions
Add coconut oil to a large skillet and heat on medium-high
Once hot, cook the chopped peppers and onion until soft
Remove from heat and add the pepper and onion mixture to a large stock pot
Add remaining ingredients to stock pot and bring to boil
Lower heat and let simmer for 20 minutes or until potatoes are fork tender
Using an immersion blender, blend the soup to consistency you prefer. I like mine a little more chunky
Serve with a little thyme or uncured turkey bacon and Enjoy
xo,
L
