Dairy Free Corn Chowder & Sausage

Enjoy this creamy, nutrient-packed, home-cooked dish. Perfect for any season, your family is sure to love this version of corn chowder. Coconut milk is a wonderful dairy alternative, with a relatively small taste difference compared to traditional whole milk or half and half. However, if you are not eating dairy-free and prefer to use whole milk or half and half, feel free to swap one of those! That’s usually how it works in my family – we cook what we have.

I hope you enjoy!

Ingredients:

• 4 cups low-sodium chicken or vegetable broth 
• 1 tbsp olive oil 
• 1 lb italian sausage links, cooked, sliced into bite-sized pieces (cut accordingly for littles) 
• 1 yellow onion, chopped
• 1 cup matchstick carrots
• 1 cup celery, chopped
• 1 medium/large red potatoes, chopped 
• 1 large sweet golden potatoes, chopped 
• 5 cloves garlic, minced
• ⅓ cup flour 
• 30 oz corn (frozen & thawed or canned) 
• 2 cups coconut milk 
• 1 tsp parsley
• ½ tsp oregano 
• Salt, to taste 
• Pepper, to taste 
• 4 bay leaves 
• Chives (for toppings)
• 2 tbsp cornstarch (add before serving for desired consistency)

Instructions:

1. Add the olive oil to a large pot, and heat over medium-high. Add the onion, garlic, carrots, and celery. Sautee until vegetables are soft to the touch and onions and translucent. 
2. Add the potatoes and continue to sautee for an additional 1-2 minutes. 
3. Add the flour, stir.
4. Add the corn, coconut milk, broth, all seasonings, and bay leaves. Bring to a boil and cover allowing the dish to simmer for about 15-20 minutes. Stir occasionally. 
5. Reduce heat, add cornstarch until reaching desired consistency. 
6. Discard the bay leaves, serve and top with chopped chives. 
7. Add any additional salt/pepper to taste. Enjoy!