Ingredients

The following ingredients have 11 Servings
  • 1 lb Uncured Bacon
  • 1 cup finely chopped Sweet Onion
  • 1 cup finely chopped Carrots
  • 1/2 cup finely chopped Celery
  • 2 Tbs minced Garlic
  • 1 cup finely chopped Red Pepper
  • 5 cups frozen Corn Kernels
  • 1/4 cup Gluten Free all purpose flour blend, I used Bob’s Red Mill
  • 2 quarts low sodium Chicken Broth
  • 1 1/2 cups 1/2 inch cubes Baby Yukon Gold Potatoes
  • 1 can full fat Coconut Milk
  • 1/4 tsp Cayenne Pepper
  • Parsley for garnish

Instruction

  • Add Bacon to a 6 Quart Dutch Oven Pot over medium heat, cook until crispy.
  • Remove Bacon and drain on paper towels.
  • Add Onions, Carrots, and Celery to the bacon grease in the pot.
  • Cook until vegetables are softened, about 5 min.
  • Add Garlic, stir in for 30 seconds.
  • Add Red Pepper and Corn, cook 10 min stirring often.
  • Sprinkle flour into the pot and stir constantly for 5 min.
  • Add the Chicken Broth and Cayenne Pepper to the pot and stir to combine.
  • Add Potatoes to the pot and bring to a boil on med-high heat.
  • Reduce to a simmer on med-low and cook about 20 min or until Potatoes are done.
  • Remove from heat and stir in Coconut Milk.
  • Add parsley for a garnish.
  • Enjoy!