Lactose Free Corn Chowder

Top-down view of a creamy corn chowder made with Hiland Dairy Lactose Free Milk served in a white bowl, filled with sweet corn, diced carrots, celery, red onions, and herbs, and topped with crispy chopped bacon. The hearty soup sits on a red plaid cloth with a sprig of fresh parsley nearby, giving the scene a warm, homemade feel.

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Prep Time
15 Minutes
Cook Time
40 Minutes
Servings
4

Ingredients

4 cups corn, cut from the cob
1½ cups Hiland Dairy Lactose Free 2% Reduced Fat Milk
5 bacon strips, diced
1 cup carrots, peeled and diced
1 cup celery, diced
2 cups yellow onion, peeled and diced
1 cup ghee (clarified butter)
½ cup all-purpose flour
1½ cups corn stock
2 cups water
Fresh parsley (for garnish or flavor)
Salt, pepper, and garlic mix (to taste)

Directions

Place a stock pot on the stove top over medium high heat. Cook the bacon until it begins to become crispy. About 4 minutes.
Add carrots, celery and onions. Cook until the vegetables become soft, about 3 minutes.
Add the corn and cook for about two more minutes. Make sure the pot is starting to steam.
Add in half of the ghee and cook for one minute.
Add in the flour, and blend well. All of the vegetables should be stuck together and the pot feels clumpy.
Add in the stock, water, and warmed milk.
Season with salt pepper and garlic. Finish with fresh chopped parsley.
Bring the soup to a boil, and immediately turn down to a simmer. Stir often. Allow it to simmer for 30 minutes.

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