Dilly Corn Chowder with Almond Milk

So, I realize it’s [slowly] becoming springtime in the northern hemisphere, but as I stated in this recipe post a few years ago, there is always room for soup in my life, and this Dilly Corn Chowder with Almond Milk is a year-round craveable recipe. It’s light, fresh, and satiating all at the same time. Turkey bacon and potatoes make it feel hearty, while corn and fresh dill make it feel summery. And almond milk keeps it light and healthy. Win. Win. And win!

Dilly Corn Chowder with Almond Milk pictured in 2 bowls with fresh dill

Like many of my soup recipes, this was inspired by my cravings for cream-based soups. I have always preferred thick and creamy soups, like broccoli-cheddar or New England clam chowder, over broth-based options. However, I try to eat more healthfully these days and heavy cream or whole milk just don’t leave me feeling energized afterward.

I’ve started swapping a lot of dairy in my favorite foods for lighter alternatives like unsweetened plain almond milk, or pureed cauliflower, or cashew cream. Almond milk is a really easy swap, especially ‘cuz we always have it in the fridge. I enjoy any recipe that satisfies my cravings AND leaves me feeling a little healthier at the same time.

Dilly Corn Chowder with Almond Milk pictured in 2 bowls with fresh dill

The turkey bacon is another lighter swap. It adds the meaty texture, and salty fix, but it’s a bit on the healthier side. You can leave this out all together for a totally vegetarian* version, OR use actual pork bacon if you prefer. I mean, that’s never gonna be a bad swap, amiright?!?

Of course, the other reason I love soup recipes is because I can make a big batch and eat healthfully all week long with very little effort. Yay for soup! And yay for Dilly Corn Chowder with Almond Milk!

*For a completely vegetarian soup, swap chicken stock with veg stock in addition to leaving out the bacon.

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Dilly Corn Chowder with Almond Milk pictured in 2 bowls with fresh dill

Dilly Corn Chowder with Almond Milk

  • Author: Emily Brooks
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 7 cups 1x
  • Category: Soup


  • 1 (8-ounce) package turkey bacon, sliced crosswise
  • 2 tablespoons extra virgin olive oil
  • 1 jalapeño, seeded and chopped
  • 1 cup finely chopped white onion
  • 1 cup finely chopped celery
  • 1 teaspoon dried thyme
  • ¾ teaspoon Kosher salt
  • ¾ teaspoon ground black pepper
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • ¼ cup all-purpose flour
  • 1 cup chicken stock
  • 4 cups plain unsweetened almond milk
  • 1 large russet potato, peeled and cut into ½-inch cubes
  • 1 cup frozen corn
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons fresh lemon juice


  1. In large skillet, brown bacon over medium heat, about 5 minutes. Transfer to clean plate.
  2. In large pot, heat oil over medium heat. Add jalapeño, onion, celery, thyme, salt and pepper. Sweat until onion is translucent, about 5 minutes, stirring often. Do not brown. Reduce heat if starting to brown.
  3. Stir in butter and garlic, stirring until butter melts. Sprinkle in flour and cook 1 minute, stirring constantly. Slowly whisk in stock, whisking until smooth. Stir in milk and potatoes, increase heat to medium-high and heat to a boil. Once boiling, reduce heat back to medium and simmer until potatoes are tender, about 7-10 minutes.
  4. Stir in corn and cook 3 minutes. Stir in dill, lemon juice and turkey bacon.

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