In the last year or so, it has become apparent that Clayton can't eat dairy like he used to.  We don't have to cut it out completely, but I am trying to cut back on it.  Once I realized it wasn't as simple as not cooking with cheese, I started doing more research.  This was inspired by a recipe I found in the book Cooking for Isaiah, by Silvana Nardone.  I didn't have all the same ingredients, so I had to improvise a bit.  All the same, I'm grateful to Silvana for even suggesting that something as creamy and comforting as corn chowder could still be enjoyed in a dairy-free household.


6 Slices of Bacon
1-1/2 Cups Potatoes, Diced
1 Cup Chicken Stock
1 Can Cream Corn
1 Can Whole Kernel Sweet Corn
1 Cup Peas
1/2 teaspoon Cayenne Pepper, divided


  1. Cook up bacon in a large stock pot
  2. Break bacon up into small pieces, continue cooking until crispy
  3. Remove bacon from grease and dry off on paper towels
  4. Cook potatoes in the bacon grease, seasoning with half the cayenne pepper and a dash of black pepper
  5. Scoop out about 1/2 Cup of the potatoes, reserve for later
  6. Add chicken stock to potatoes and blend with a hand blender
  7. Stir in cream corn
  8. Add sweet corn, peas, bacon, and remaining potatoes and cayenne
  9. Simmer on low for 10 minutes

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