Dairy free corn chowder


  • 2 tablespoons ghee

  • 1 medium brown onion, chopped

  • 3 large cloves garlic, minced (optional)

  • 2 medium carrots, peeled and chopped

  • 1 medium red bell pepper, chopped (optional)

  • 1 medium zucchini, chopped

  • 3 medium potatoes, cut into ½ inch chunks

  • 3 medium ears corn, kernels removed

  • 2 ¼ to 3 cups chicken bone broth

  • 1 can full-fat coconut milk

  • 1 teaspoon fine sea salt

  • ½ teaspoon pepper

  • ¾ teaspoon smoked paprika

  • chopped fresh basil, for serving


  • Add the ghee to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant.

  • Next, stir in the carrots, bell pepper and zucchini and cook for about 5 minutes, until softened.

  • Add in the potatoes, corn kernels, broth, coconut milk, salt, pepper, and smoked paprika. Increase the heat and bring to a boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally, or until the potatoes are tender. Remove from the heat.

  • Very carefully, transfer about 3 cups of the soup to a blender and process until smooth (being mindful of the hot steam!). Return the pureed portion to the pot and mix until combined.

  • Taste and season with additional salt and pepper as desired (I usually add more salt!). Serve topped with some fresh basil!

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