Lactose Free Corn and Potato Chowder

A few months ago I had a cousin have a baby and offered her some meals to make life a little easier. This is not an expensive and very useful gift for new mamas and I love to cook. That’s when I found a great recipe that I have since made my own. (Click here to visit the original post) I realize now that I used a different recipe to go from last night so click here for that one.

Her daughter is also lactose intolerant and I adjusted the recipe to suit the need. I exchanged half and the half for coconut milk and the regular cows milk for almond milk. You can use cashew or soy. I wouldn’t use rice milk as it tends to be thin and not good for the desired creamy texture. I also use margarine and you can  use whatever kind of fat you would like to get a buttery flavor. Maybe a dollop of that delicious coconut oil?

This is a very easy recipe that you can customize for your needs and what’s on hand at the time. I like it because I really don’t have to go to the store for anything in particular as these are usually on my shelf and in my fridge. With cutting and husband helping open cans it probably took about 20 minutes start to finish. If you don’t have help, then 30. Not bad!

What you need:

 

Ingredients

3 cans corn (or equal amounts of either fresh, frozen, or even roasted)

1 can coconut milk*

1 can chicken or vegetable broth (or 2 cubes of your own from the freezer)

2-3 cups milk (unsweetened and plain almond, cashew, or soy)

4 celery stalks washed and diced

2 peeled and diced carrots

1 green pepper diced

1 medium onion diced

3 potatoes washed and diced

 

*Shake very well and make sure you open it up from the bottom

To prepare:

Pour in the EVOO, 1 diced onion, 2 peeled and diced carrots, 4 stalks of  diced celery, stirred and let them cook for a minute or two. Add more oil if anything starts sticking. Then add the 3 diced potatos and green peppers. Pour in a can of chicken broth (or vegetable broth), cover and boil 10 minutes to soften the potatoes and give everything a great flavor.

Meanwhile, you can use frozen or canned corn (or fresh if it’s in season which would be delicious). I used canned as it’s just what I had on hand. I opened three cans of corn and drained them, and used my little blender to scoop some up and blend it with a little water. This thickens up the soups and helps give it the creamy texture.

After 10 minutes of boiling, stir your veggies, and add the blended corn and remainder of corn kernels to your pot. Pour in your milk alternative (soy, almond, cashew) I measured about 2 1/3 cups but it’s not an exact measurement. More or less would be fine. I used almond because I try to limit adding soy since it’s already in a lot of foods. Rice might be too sweet for this dish as we want a savory umami flavor to the soup. But if you want to give it a try, let me know how it went! Maybe this as a sweet soup could be good.

TIP: Before opening your can of coconut milk, give it a good shake. I didn’t do this and had to stir it once my husband opened the can. He also didn’t see on the side to open it UPSIDE DOWN. I didn’t see it either to tell him so no harm no foul.

Pour in one can of coconut milk. You can use more if you’d like. I use coconut milk to substitute when a recipe asks for half and  half or heavy cream as it’s quite thick.

Give it a good stir and salt and pepper to taste. I like to add a little extra butter (or more of your butter alternative) for more flavor. Serve it hot. I don’t know why but it doesn’t taste as good when it’s just warm. We used tortillas on the side this time but a great french bread or  potato rolls would be delicious. As you can see in the main image, sriracha is good on it too! My husband puts the stuff of EVERYTHING. I think some of the original recipes called for fresh chives at the end as a garnish. I would have loved that but I’m all out right now. I’ll be attempting to grow some so that won’t happen again. I think they would give a nice fresh pop to it at the end to really brighten up the dish. Without it it’s still delicious. Husband and I had 2 bowls each and more the next day. It keeps well and freezes well also so this could be a big batch meal and you could portion it out.

I just love this simple recipe. There are so many things you can do to it. I think somewhere in there we got green peppers too but I don’t think I got a shot of it.

Your Turn!

What’s your favorite recipe for corn chowder? Do you like potatoes in it? What other veggies do you like in your chowders? Did you make this? Post a picture!

Until next time,

Blessings,

Moriya

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