Lactose Free Corn Chowder
-
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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