Gluten Free Dairy Free Bacon Corn Chowder

I have approximately a zillion different versions of corn chowder.  It’s one of those super simple dishes that’s fast and easy as a pantry meal.  Then you can add in whatever meats you prefer or have on hand to bulk it up a bit.  This one highlights the glory of bacon (and who doesn’t love that?) and has been converted to be dairy free.

• 8 slices thick cut bacon, diced
• 1 can creamed corn
• 1 12 oz bag of frozen corn
• 1 medium onion, diced
• 1 cup chicken stock
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 4 ounces Tofutti Better Than Cream Cheese or other dairy free cream cheese substitute

1. In a heavy dutch oven (I used my Le Crueset), cook the bacon over medium low heat until crispy.
2. Remove to paper towels to drain with a slotted spoon.
3. Pour off all but about a tablespoon of the remaining bacon grease.  Be sure to leave all the browned bits at the bottom!  That is flavor, my friend!
4. Add the onion and cook until translucent, about 5 minutes.
5. Add the frozen corn, stir, and cook for approximately 5 minutes, or until the kernels start to get a little caramelized.
6. Slowly add the chicken stock, stirring with a wooden spoon to get up those browned bits at the bottom.
7. Add the can of creamed corn and spices and stir well.
8. Reduce heat to simmer and cover, cooking for 15 minutes.
9. Remove the top and add in the faux cream cheese, stirring constantly until it’s melted into the soup.
10. Add the bacon and simmer for 5 more minutes.
11. Serve with a good crusty bread.  Or you can be like me and make a grilled cheese.  This was my experiment with Go Veggie’s Vegan Cheddar slices.  Which make a passably good grilled cheese, though it seems that once the stuff melts, the bread really absorbs it.