Winter Soups: Potato Corn Chowder (dairy free!)
Matthew had his doubts! He even (jokingly) asked if I was trying to kill him by serving a dish he knew had to be full of milk and cheesy goodness. But it was true! Thanks to Joyfully Healthy Eats he was able to enjoy a big bowl of "potato soup" for the very first time. This particular recipe has a Southwestern flair to it (peppers, corn, cumin, etc) and it was the perfect dinner for a few snowy days we had last week.
I didn't get any prep pictures taken for this meal. It was a little more time intensive than the recipes I have been making since our boy was born, so I didn't quite have time to!
- 8 cups Corn (I used frozen)
- 5 Yukon Potatoes, diced
- 6 strips Bacon, diced (I used Turkey Bacon)
- 1 large Red Onion, diced
- 2 Poblano Peppers, roasted then diced
- 2 tsp Cumin
- 1 tsp Paprika
- 1 tsp Salt
- 1/4 tsp Pepper
- 2 Garlic Cloves, minced
- 3 cups Vegetable Stock
- 3 cups Water
- 1 cup Coconut Milk
- 1/4 cup Cilantro (optional)
- 2 Limes, juiced (optional)
- 2 Avocados, sliced (optional)
- Turn a large stove eye on medium and lay poblano peppers directly onto eye. Roast on each side for 2-3 minutes until skin is charred then remove, turn eye off, and let cool.
- Prep potatoes, onions, and garlic cloves.
- Remove charred skin from peppers and dice.
- Cook bacon as designated on packaging then set aside.
- In the same pan you cooked the bacon in, saute onions until they appear translucent.
- While onions cook, dice bacon strips.
- Add to crock pot: potatoes, onions, peppers, bacon, corn, garlic, spices, vegetable stock, and water.
- Cook on high for 4 hours.
- At the end of 4 hours, remove up to 4 cups of the soup from the crock pot and add to a blender. Pour in the coconut milk to the blender also, then blend on high till smooth.
- Add blender mix back into crock pot, squeeze lime juice in if desired, and stir well. Cook for 10 more minutes.
- When served, top with cilantro, avocado, or extra bacon!