The time has arrived. Time for hot drinks, heated seats, and handsome scarves. Time for shivers, thick socks, and soups. Alberta cold is bitter. Alberta cold bites through your clothes. It takes no prisoners. It doesn’t care if you have a winter coat on or a t-shirt. You feel it. You feel every single degree of it.
Thankfully we aren’t at Alberta cold yet. It’s cooling off, dipping below freezing, but it’s not bone chilling – yet. Regardless, I find there is nothing more comforting than a nice hot bowl of soup on a cold day. Heating up from the inside out is very high on my “warm fuzzies” list.
This is a spin on a recipe my mom used to make for me before I was gluten and dairy free. It holds a special place in my heart, I have many fond memories of her making this fantastic chowder and fresh homemade bread. Oh man, I’m almost drooling just thinking of it. I’ve made this soup in the multiple times, both with ham and with bacon, and you can’t go wrong either way.
Bacon Corn Chowder
- 1/2 lb bacon chopped
- 2 white onions diced
- 3 cloves garlic minced
- 6 carrots peeled and chopped
- 2 bell pepper diced
- 6 cups baby potatoes quartered
- 2 small cans corn kernels
- 8 cups chicken broth
- 2 cans coconut milk
- 2 tbsp arrowroot starch
- 3 tbsp cold water
- salt and pepper to taste
Sautee bacon until nearly cooked, remove from heat and drain fat - use the soup pot.
Return bacon to pot, add in onion, garlic, carrots, and bell pepper. Saute the vegetables and bacon until the onion is translucent and the remaining vegetables are tender.
Add potatoes, corn, and chicken broth to stock pot and bring to a simmer.
Cook until potatoes are tender enough to pierce with a fork. Stir in the coconut milk.
Mix the starch with cold water in a small cup. Whisk into the soup to thicken.
Salt and pepper to taste.
This soup keeps in the fridge for up to 5 days in a covered container!