Creamy Corn Chowder with Bacon

Gluten-Free Dairy-Free

Cooking Time

30 minutes



Serves Up To


Nutrition Information

Total Fat8.7 g
Cholesterol15.0 mg
Sodium440.7 mg
Potassium828.6 mg
Total Carbohydrates43.4 g
Dietary Fiber6.8 g
Sugars15.1 g
Protein11.8 g


  1. Shuck the corn. Break each ear in half. Standing each one vertically on a cutting board, use a serrated knife to cut off the kernels. Save the cobs.

  2. In a pot, combine the corn, cobs, potato, almond milk, 1/2 teaspoon salt, and some freshly ground pepper. Simmer until the potatoes are soft (there’s a big range for exactly how long this will be – once the pot is boiling, figure somewhere around 10 minutes and taste ‘em as you go.) Remove and discard the corn cobs. Transfer the soup to a blender and puree. Strain back into the pot. Taste for salt, adding more if needed.

  3. While the soup is simmering, cook the bacon until crispy in a hot frying pan or a 400°F oven. Cut each slice in half. Ladle the soup into bowls and garnish each with 3 half slices of bacon.

Courtesy of: Big Girls Small Kitchen


  • 4 cups Almond Breeze Almond Unsweetened Original Almondmilk
  • 6 ears fresh corn
  • 1 russet potato - peeled and chopped
  • Salt
  • Pepper
  • 6 slices bacon
  • A few basil leaves (optional garnish)

Included in this recipe

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