This low nickel corn chowder recipe makes for an excellent summer or winter soup. It can be served lukewarm or piping hot! The peppers are more commonly found in the summer and most of the other ingredients can be found at your local farmers market. Or all ingredients can be frozen.
Corn is considered lower in nickel. Some with systemic nickel allergy syndrome (SNAS) or nickel food allergies cannot tolerate corn or they can’t until they’re they followed the low nickel diet for a couple months. I’m able to eat organic corn without it flaring up my eczema, especially if the corn is fresh or frozen. I try to avoid processed food products made with corn.
Organic corn is recommended, as in the US most corn is grown from genetically modified (GMO) seeds and pesticides are used to grow it. I use frozen corn that’s both organic and GMO free that I’ve found at Costco! In addition, I suggest you use the organic better than bouillon chicken base, which does not contain soy. It does contain “natural flavors” so you’re welcome to substitute organic chicken stock.
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This recipe makes an excellent summer soup. Can be served lukewarm or piping hot. Throw in some great finds from the Farmers Market. Peppers are more commonly found in the summer. All ingredients can be frozen.
- 2 strips uncured bacon I prefer applewood smoked
- 1 small shallot or yellow onion diced
- 6 baby small red and gold potatoes diced
- 3 celery stalks chopped
- 3-4 sprigs of fresh thyme for flavor
- 2 Bay leaves
- 2 Tablespoons organic better than bouillon chicken base make sure soy-free
- 32 oz water
- 3 cups corn can be frozen
- 1 cup heavy whipping cream
Using a large ceramic dutch oven cook the bacon on medium heat, turn the bacon from side to side so the strips are evenly cooked.
Once cooked, take the bacon out of the pot and put aside. Cut up the cooked bacon and place it aside.
In the bacon grease, brown the onion, potatoes, peppers and celery for approximately 5 minutes.
Next add the water, better than chicken bouillon, frozen corn, fresh thyme, bay leaves and cooked bacon. Cover the soup mixture and simmer on low until the potatoes are soft.
Once the potatoes are soft, reduce the heat and add one cup heavy whipping cream for 5-10 minutes.
Remove bay leaves, serve and enjoy!