Best 4 Classic Corn Chowder Milk Free Recipes
Indulge in a creamy and comforting Classic Corn Chowder, crafted without milk for those with dietary preferences or allergies. This hearty soup is a harmonious blend of fresh corn, savory vegetables, and a rich, creamy broth.
This Classic Corn Chowder offers two delectable recipe variations: a vegan option that utilizes creamy coconut milk for a dairy-free experience, and a traditional version that employs whole milk for a luscious, velvety texture.
Both recipes promise an explosion of flavors, with the sweetness of corn, the umami of sautéed vegetables, and the warmth of aromatic herbs and spices. Dive into a hearty bowl of this Classic Corn Chowder, where every spoonful brings a wave of comfort and satisfaction.
The vegan variation caters to those seeking a plant-based alternative, showcasing the versatility of coconut milk in creating a creamy, dairy-free chowder. The traditional version, on the other hand, delivers a classic chowder experience with the richness of whole milk, creating a velvety broth that embraces the flavors of corn and vegetables.
CLASSIC CORN CHOWDER
Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.
Nutrition Facts :
CORN CHOWDER
Provided by Nancy Fuller
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Add the bacon to the bottom of a large heavy soup pot set over medium heat. Stir until the bacon is crisp, 4 to 5 minutes. Remove to a paper-towel-lined plate with a slotted spoon. Add the butter and once melted, toss in the garlic, celery, carrots and onions, and saute until nice and tender, about 6 minutes. Season the mixture with salt and pepper, and sprinkle in the flour and stir until light colored and pasty, another 2 minutes. Slowly pour in the chicken stock, and then stir in the corn, potatoes and thyme, and bring to boil. Reduce the heat to a simmer and cook the potatoes and corn kernels until just tender, stirring occasionally, 15 minutes.
- Pour in the milk and simmer for 20 minutes more. Taste for seasoning and adjust accordingly before serving.
CLASSIC CORN CHOWDER (MILK FREE RECIPE)
Steps:
- Heat a large pot over medium heat. Cut bacon into small strips, add to heated pot. Stir until crunchy, but not burnt. Limp bacon is a saboteur of this dish, you won't get the depth of flavor or the texture if you barely cook the bacon. Remove bacon when crisp, leave most of the fat in the bottom of the pot. Chop onion and celery into smallish pieces and add to pot. Stir onion and celery until onion gets a nice light brown color, carmelizing it. Chop medium potatoes into small bite sized pieces. Chop the small potato into very very small chunks, or slice it very thin, the small potato will provide some thickening to the soup. Add all of the potato to the pot and stir. Add corn, coconut milk, water, boullion cubes, chopped green chilies, reserved cooked chopped bacon, cilantro or coriander, and cumin to the pot. Put pot on medium high heat, and bring to a simmer. Reduce heat to medium and cook until potatoes are soft. Salt and pepper to taste. Serve. And yes, for you people out there who do not have a milk allergy, cheddar cheese will taste absolutely delicious on top. If you have a milk allergy, like I do, it's quite delicious as is.
CLASSIC SLOW COOKER CORN CHOWDER
This is a classic corn chowder with a kick. My family likes a little spice, and this sure does it. Of course, you can make it without the spicy stuff and still get a really good chowder. Play with the flavors and create your own version.
Provided by Michelle Kline
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 4h15m
Yield 8
Number Of Ingredients 13
Steps:
- Stir milk, cream-style corn, cream of mushroom soup, chopped green chiles, frozen corn, hash brown potatoes, ham, onion, butter, hot sauce, parsley, and chili powder in a slow cooker. Season with salt and black pepper. Cover and cook on High for 4 hours or on Low and for 6 hours.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 47.1 g, Cholesterol 33.9 mg, Fat 18.7 g, Fiber 3.6 g, Protein 14.9 g, SaturatedFat 7.3 g, Sodium 1735.8 mg, Sugar 11.9 g
Tips:
- Use fresh corn kernels. Fresh corn kernels have a sweeter, more flavorful taste than canned or frozen corn. If you can't find fresh corn, you can use frozen or canned corn, but be sure to drain and rinse it before using.
- Don't overcook the corn. Corn kernels should be cooked until they are tender but still have a slight crunch. Overcooked corn will be mushy and lose its flavor.
- Use a good quality vegetable broth. The vegetable broth you use will make a big difference in the flavor of your chowder. Choose a broth that is low in sodium and has a rich, flavorful taste.
- Add some spices. A little bit of spice can help to brighten up the flavor of your chowder. Try adding a teaspoon of cumin, chili powder, or paprika.
- Serve with your favorite toppings. Corn chowder is delicious served with a dollop of sour cream, a sprinkle of chopped chives, or a few crumbled pieces of bacon.
Conclusion:
Corn chowder is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious corn chowder that your family and friends will love.
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