Dairy-Free Corn Chowder

I’m always trying to sneak nutrient-dense foods into my diet. This chowder contains bone broth – and oysters, if you’re brave. I try to eat or drink bone broth most days, and I aim to get oysters in my diet twice per month. Give this one a try!

Ingredients

4 slices of bacon
1 onion, chopped
1 large potato, chopped
2 cups frozen corn
1 can coconut milk (full fat)
2 cups bone broth
3 cloves of garlic
1 can of oysters, drained (optional)
Salt and pepper to taste

Instructions

In a large pot, cook up the bacon.
Once cooked, remove from pan.
If you need some more fat to cook the vegetables, add it now.
Sauté the garlic and onion until translucent, about 5-7 minutes.
Add the potato and sauté for another 5-7 minutes.
Add the bone broth and bring to a simmer.
Once simmering, add the coconut milk and corn.
Allow it to come to a simmer again, and let it roll for about 10 minutes or until the potatoes are soft.
Take an immersion blender to the soup, but don’t completely mix it. Alternatively, you can put about half of the soup into a blender to mix well and then add it back to the pot.
Add the bacon back to the soup.
If you want some extra nutrients, add your can of oysters.
Season with salt and pepper.

Reprinted from www.drkristenchiro.com.

ABOUT THE AUTHOR

Kristen Mitteness, DC, earned her doctorate in chiropractic from Northwestern Health Sciences University in Bloomington, Minnesota, and is the sixth chiropractor in her family. She grew up in small-town Minnesota, ran NCAA division II track and field in college, and moved to Winnipeg in 2011, earning permanent residency in 2013. Dr. Mitteness has additional training in prenatal, pediatric, and occupational health. She opened a chiropractic clinic called White Horse Family Wellness in 2025 with Dr. Caitlin Reimer in Headingley, MB. For more information, see drkristenchiro.com; her clinic website is at whitehorsefamilywellness.com.