***This post is sponsored by Silk. All opinions shared are my own!
When I was invited to participate in creating a unique recipe with Silk’s new vanilla cashewmilk, I thought it would be a challenge. Nope… I totally SCORED on the first try with this creamy, lactose-free and sinfully delicious Corn Chowder!
It doesn’t matter if you’re lactose intolerant or not, you’ll never miss the dairy in this recipe. Silk Cashewmilk is so creamy, it’s a perfect substitute. The added sweetness of vanilla also took this corn chowder to a whole new level.
Full of fresh corn (you can also use frozen if you’re in a hurry), bacon, potatoes and seasonings, you’ve got your vegetable, starch and meat packed into one awesome meal. So… for you busy moms thinking about what’s for dinner once school starts, HERE YOU GO!
Did I mention it’s even better the next day?! 🙂
Visit Silk’s website to register, get a coupon and find other awesome cashewmilk recipes here.
- 6 slices bacon, diced
- 1 small leek, thinly sliced (white and light green parts, about 1 cup sliced)
- 1-1/2 teaspoons thyme
- 1 teaspoon kosher salt (more or less, to taste)
- ½ teaspoon pepper (more or less, to taste)
- ½ teaspoon garlic powder
- 4 cups Silk Vanilla Cashewmilk
- 3 average sized russet potatoes, peeled and diced into about ½ inch cubes (approximately 3 cups diced)
- 2 cups fresh or frozen corn kernels (about 2 large ears of fresh corn)
- In a large saucepan over medium heat, fry the bacon until browned (about 4-5 minutes). Discard all but approximately 1 tablespoon of bacon drippings.
- Add the sliced leek, thyme, salt, pepper and garlic powder. Cook for 5 minutes. Add the vanilla cashewmilk and diced potatoes. Increase heat slightly to just below medium-high. Cover and gently simmer about 15 minutes, or until potatoes are tender.
- Add the corn kernels and stir to combine. Cover and cook for an additional 5 minutes, or until corn has reached desired tenderness.
This conversation is sponsored by Silk. The opinions and text are all mine.