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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.