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Low Nickel Corn Chowder

Christy Cushing at http://nickelfoodallergy.com/
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.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Course Dinner, Side Dish, Soup
Cuisine American
Servings 4 Servings


  • 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!