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Corn Chowder, Gluten-Free & Dairy-Free

Recipe and photo credit: 
Katrina Ojakaar
Makes 4 servings


  • 3/4 cup chopped onions (about 1 medium onion)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 medium-size new potatoes, diced
  • 2 sprigs fresh thyme
  • 3 cups chicken stock (homemade or gluten-free brand)
  • 2 cups corn cut from the cob (about 3 large cobs)
  • 1/2 cup Nutpods dairy-free creamer
  • 4 slices bacon
  • 1/4 cup chopped fresh chives for garnish


  1. Cook bacon in a medium skillet until crispy. Remove bacon from grease and set aside on a paper towel. Reserve bacon grease.
  2. Heat a large saucepan over medium heat. Add bacon grease, onions, salt, and pepper. Cook for 5 minutes until the onions are translucent.
  3. Add potatoes, thyme, and chicken stock and simmer uncovered for 20-30 minutes or until potatoes are tender. Add corn to chowder and cook for another 10 minutes. Turn off the heat and pour in Nutpods dairy-free creamer. Season with salt and pepper to your taste.
  4. Serve garnished with crumbled bacon and chives.

Weight Watchers Smart Points: 8 points (tip: remove the bacon for a 6 point per serving meal)