Smoky corn chowder with fresh herbs and bacon (low FODMAP)

45 Minutes • Low FODMAP • Gluten-free • Vegetarian (without the bacon) • Serves 6 • Corn chowder is a great summer soup and this one is delicious, easy to make, and low FODMAP of course. Combine it with a crisp salad and some crusty sourdough bread and you have the perfect summer supper.

Ingredients

5 strips thick-cut bacon, chopped

1 tablespoon garlic-infused olive oil

1 tablespoon salted butter

4 green onions (green part only), chopped

1-2 medium zucchini and/or yellow squash, chopped (about 2 cups)

5 cups yellow corn kernels (from about 4 ears of corn)

2 tablespoons fresh thyme

1/2 teaspoon smoked paprika

Pinch of red pepper flakes

2 medium russet potatoes, peeled and chopped (about 2 cups)

4 cups low FODMAP chicken broth (use code IBSGC15 for 15% off)

1 cup lactose-free whole milk or lactose-free half and half

1 tablespoon maple syrup

1 cup smoked gouda, shredded

1/2 cup shredded cheddar cheese

2 tablespoons chopped chives

Freshly ground black pepper

1 teaspoon Smoke N Sanity Essence of Garlic Salt (use code IBSGC10 for 10% off)

1 teaspoon Smoke N Sanity Essence of Onion Salt (use code IBSGC10 for 10% off)

Additional salt and pepper to taste

For serving: Additional grated cheese, fresh basil, thyme, or chives, chopped

Directions

In a large pot over medium heat, cook the bacon until crispy. Remove the bacon to paper towels and reserve for topping. Remove all but 1 tablespoon of the bacon grease from the pan.

To the pot, add the garlic-infused olive oil, butter, green onions, and zucchini, or summer squash and cook for about 3 minutes. Add the corn, thyme, paprika, and a pinch of red pepper flakes. Cook another 2 minutes. Add the potatoes and chicken broth. Cover, and bring the soup to a boil, then reduce heat and simmer 10-15 minutes, until the potatoes are soft.

Transfer 1/2 of the chowder to a blender and blend until mostly smooth. Return the blended soup to the pot. Stir in the milk, maple syrup, and both kinds of cheese, and cook 5 minutes or until the cheese has melted and the chowder thickens slightly. Remove from the heat and stir in the chives.

Serve the chowder in bowls topped with bacon, additional cheese, and any fresh herbs you like. I use basil, thyme, and oregano.

Eat and enjoy every bite because you can!

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