Description
Gluten-free corn chowder with potatoes and bacon. A delicious hearty winter soup. Low FODMAP and lactose-free.
Ingredients
Units
Scale
- 200 g bacon bits (I use turkey bacon strips because they’re a bit leaner)*
- 400 g potato, peeled
- 400 g canned corn
- 1 liter broth (use a low FODMAP soup base)
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 220 g lactose-free heavy cream
- Optional: fresh chives
Instructions
- Heat a soup pot and cook the bacon until crispy. Remove the bacon from the pot and set aside.
- Peel the potatoes and cut them into chunks. Drain the corn and rinse with cold water.
- Make the broth by dissolving low FODMAP soup base in 1 liter of boiling water.
- Add the broth, potatoes, corn, salt, pepper, thyme, and paprika to the pot and bring to a boil.
- Lower the heat so the soup simmers gently and cook for 15–20 minutes. The soup is ready when the potatoes are soft.
- Depending on how chunky you like your soup, you can blend it completely with an immersion blender, or just blend part of it so some texture remains. I like a little chunkiness, so I only blend it briefly.
- Add the cornstarch to a small bowl with a splash of water. Stir until smooth and whisk it into the soup to thicken it slightly.
- Pour in the lactose-free heavy cream and add the bacon bits (save a few for garnish). Let it heat through.
- Divide the soup into bowls and top with the reserved bacon and fresh chives.
- Prep Time: 30 min
- Cook Time: 20 min
- Category: Soup
- Method: Stove
- Cuisine: American