warm corn chowder

Temps are slowly starting to cool down, and I for one am so thankful! As much as I love summer salads, I am so beyond ready for stews, soups, and one pot meals.

However, I still love my veggies, and look for any way to incorporate them into my meals. Case in point, this warm corn chowder is perfect for meatless monday if one overlooks the inclusion of bacon, and is hearty enough to make a main meal.

Ingredients:

1 package bacon, chopped in small pieces

2 Tbsp ghee

2 ribs of celery, chopped

1/2 onion, chopped

2 cloves garlic, chopped

1 Tbsp arrowroot flour

1/4 cup white wine

1 tsp salt

1/4 tsp white pepper

1 tsp smoked paprika

1 bunch dill, chopped, mixed use

4 cups chicken bone broth

4 cobs of corn, kernels removed, cobs reserved

3 red potatoes, chopped

1/2 cup coconut milk

1/2 tsp cherry smoked sea salt

1 tomato, chopped

Directions:

Heat chopped bacon in a large dutch oven on medium high heat. Turn heat down to low to render fat from bacon. Once bacon is fully cooked, spoon out onto paper towel to drain. Remove half of the rendered fat from dutch oven and discard.

Add ghee to pan. Once melted, add celery, onion, and garlic. Sauté until softened.

Add arrowroot flour and stir to coat.

Add in wine, and stir to deglaze pan.

Add salt, pepper, paprika, and 1/2 chopped fresh dill. Stir to combine.

Add in stock, coconut milk, and corn cobs. Bring to boil.

Once boiling, add in corn kernels and chopped potatoes. Continue to boil until potatoes softened, about 20 minutes. Remove corn cobs.

Turn heat down to low. Using an immersion blender, purée all ingredients together until combined. Continue to cook for another 10 minutes.

Serve topped with fresh dill, bacon (if you want) and chopped tomatoes.

Note: Can substitute evoo for bacon fat, vegetable stock for chicken stock, and leave off bacon topping to make vegetarian or vegan. You can also substitute extra stock in place of wine, for whole30.