Dilly Corn Chowder with Almond Milk is a warm and comforting dish that’s perfect for any season. The creamy texture from the almond milk blends beautifully with the sweet corn, while the fresh dill and a touch of jalapeño add a delightful flavor twist. This chowder is not just delicious but also a bit lighter than traditional recipes, thanks to the use of almond milk instead of heavy cream. Whether you’re serving it for a cozy family dinner or whipping it up for a gathering, this chowder will surely impress your guests!
Gather Your Dilly Corn Chowder Ingredients
Before we dive into cooking, let’s gather everything you’ll need for this delightful dish. Here’s what’s on the list:
- 1 (8-ounce) package turkey bacon, sliced crosswise
- 2 tablespoons extra virgin olive oil
- 1 jalapeño, seeded and chopped
- 1 cup finely chopped white onion
- 1 cup finely chopped celery
- 1 teaspoon dried thyme
- 3/4 teaspoon Kosher salt
- 3/4 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 teaspoons minced garlic
- 1/4 cup all-purpose flour
- 1 cup chicken stock
- 4 cups plain unsweetened almond milk
- 1 large russet potato, peeled and cut into 1/2-inch cubes
- 1 cup frozen corn
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
Cooking Dilly Corn Chowder: Step by Step
Now that we have all our ingredients ready, let’s walk through the steps to make this scrumptious chowder.
-
In a large skillet, cook the turkey bacon over medium heat for about 5 minutes until it’s browned and crispy. Once done, transfer it to a clean plate and set it aside.
-
In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped jalapeño, onion, celery, dried thyme, Kosher salt, and black pepper. Sweat the vegetables until the onion turns translucent, which should take about 5 minutes.
-
Stir in the unsalted butter and minced garlic, cooking until the butter melts and the garlic becomes fragrant.
-
Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly to avoid lumps.
-
Gradually whisk in the chicken stock until the mixture is smooth.
-
Next, pour in the almond milk and add the cubed russet potato. Bring everything to a gentle boil, then reduce to a simmer. Cook until the potatoes are tender, about 7 to 10 minutes.
-
Stir in the frozen corn and cook for an additional 3 minutes.
-
Finally, add the chopped fresh dill, fresh lemon juice, and the crispy turkey bacon back into the pot. Stir well to combine all the flavors.
How to Serve Dilly Corn Chowder
Serving your Dilly Corn Chowder is part of the fun! Ladle the warm chowder into bowls and consider topping each serving with a sprinkle of fresh dill or a touch of black pepper for a pop of color. You can also serve it with crusty bread or a light salad for a complete meal. Pair it with a crisp white wine or a sparkling water with lemon to complement the flavors. This chowder is perfect for any occasion, from casual weeknight dinners to festive gatherings.
Expert Tips for Dilly Corn Chowder
- Make it Creamier: If you’d like your chowder to be even creamier, consider adding a splash of coconut cream along with the almond milk for an extra layer of richness.
- Add More Veggies: Feel free to toss in your favorite vegetables such as carrots or bell peppers for added nutrition and flavor.
- Adjust the Heat: If you prefer a milder chowder, you can skip the jalapeño or remove all the seeds to tone down the spice.
Dilly Corn Chowder FAQs
1. Can I use other types of milk instead of almond milk?
Absolutely! You can substitute other non-dairy milks like oat or soy milk. Just make sure they are unsweetened to keep the flavors balanced.
2. How long does Dilly Corn Chowder last in the fridge?
Stored in an airtight container, this chowder will keep well in the fridge for up to 3 days. Just reheat gently on the stove before serving.
3. Can I freeze Dilly Corn Chowder?
Yes, this chowder freezes nicely! Just let it cool completely, then transfer it to a freezer-safe container. When ready to serve, thaw in the fridge overnight and reheat on the stove.
There you have it! A comforting bowl of Dilly Corn Chowder with Almond Milk that’s hearty, flavorful, and easy to make. I hope you give this recipe a try and enjoy every delightful spoonful!
Dilly Corn Chowder with Almond Milk
A warm and comforting chowder featuring sweet corn, fresh dill, and a creamy texture from almond milk, perfect for any occasion.
Main Ingredients
- 1 package 1 (8-ounce) package turkey bacon, sliced crosswise
- 2 tablespoons 2 tablespoons extra virgin olive oil
- 1 1 jalapeño, seeded and chopped
- 1 cup 1 cup finely chopped white onion
- 1 cup 1 cup finely chopped celery
- 1 teaspoon 1 teaspoon dried thyme
- 3/4 teaspoon 3/4 teaspoon Kosher salt
- 3/4 teaspoon 3/4 teaspoon ground black pepper
- 2 tablespoons 2 tablespoons unsalted butter
- 2 teaspoons 2 teaspoons minced garlic
- 1/4 cup 1/4 cup all-purpose flour
- 1 cup 1 cup chicken stock
- 4 cups 4 cups plain unsweetened almond milk
- 1 large 1 large russet potato, peeled and cut into 1/2-inch cubes
- 1 cup 1 cup frozen corn
- 2 tablespoons 2 tablespoons chopped fresh dill
- 2 tablespoons 2 tablespoons fresh lemon juice
Preparation
- In a large skillet, cook the turkey bacon over medium heat for about 5 minutes until it’s browned and crispy. Transfer it to a clean plate and set it aside.
- In a large pot, heat the extra virgin olive oil over medium heat. Add the chopped jalapeño, onion, celery, dried thyme, Kosher salt, and black pepper. Sweat the vegetables until the onion turns translucent, about 5 minutes.
- Stir in the unsalted butter and minced garlic, cooking until the butter melts and the garlic becomes fragrant.
- Sprinkle in the all-purpose flour and cook for 1 minute, stirring constantly to avoid lumps.
- Gradually whisk in the chicken stock until the mixture is smooth.
- Pour in the almond milk and add the cubed russet potato. Bring to a gentle boil, then reduce to a simmer and cook until the potatoes are tender, about 7 to 10 minutes.
- Stir in the frozen corn and cook for an additional 3 minutes.
- Finally, add the chopped fresh dill, fresh lemon juice, and crispy turkey bacon back into the pot. Stir well to combine all the flavors.
Serve the chowder warm, topped with fresh dill or black pepper. Pair with crusty bread or a light salad. For a creamier texture, add a splash of coconut cream. Adjust the heat by omitting the jalapeño or removing seeds.
