clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of chowder with a spoon by an ear of corn and carton of cashew milk.

Corn Chowder {lactose-free!}

  • Total Time: 40 mins
  • Yield: 4 servings


A lactose-free, creamy and delicious chowder!


  • 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)
  • 1/2 teaspoon black pepper (more or less, to taste)
  • 1/2 teaspoon garlic powder
  • 4 cups Silk Vanilla Cashewmilk
  • 3 average sized russet potatoes, peeled and diced into about 1/2 inch cubes (approximately 3 cups diced)
  • 2 cups fresh or frozen corn kernels (about 2 large ears of fresh corn)


  1. 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.
  2. Add the sliced leek, thyme, salt, pepper and garlic powder. Cook for 5 minutes, stirring often. Add the vanilla cashewmilk and diced potatoes. Increase heat slightly to just below medium-high and bring to a simmer. Cover and gently simmer about 15 minutes, or until potatoes are tender.
  3. Add the corn kernels and stir to combine. Cover and cook for an additional 5 minutes, or until corn has reached desired tenderness.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: lactose free corn chowder