Most of the time, people with lactose intolerances stay away from creamy chowders as they are usually milk or cream based.  This version is dairy free, gluten free and can even be made vegetarian if you omit the bacon. Coconut milk gives it that smooth consistency and has an Asian twist thanks to the lime & cilantro finish. The result is a hearty chowder which is full of so much flavor it pleases everyone.

• Ingredients:
• 1 tablespoon sesame or olive oil
• 1 cup red onion, chopped
• 1 cup red pepper, chopped
• 1 cup bacon, chopped
• 2 cups Yukon gold potatoes
• 1 can baby corn, chopped
• 1 can diced tomatoes
• Pinch of chili flakes
• 1 tablespoon cumin
• 1 teaspoon seasoning salt
• Fresh pepper
• 4 cups vegetable broth
• 1 cup coconut milk
• Juice of 1 lime
• 1/2 cup cilantro chopped

directions:

In a large pot over medium heat, saute the onion, pepper and bacon in the sesame oil until the veggies are softened and the bacon is crisp, approx 5 minutes. Add the potatoes, corn and tomatoes and stir. Add seasonings and vegetable broth and bring to a boil. Reduce heat to medium and cover. Cook for 15-20 minutes until the potatoes are tender. Add the coconut milk and lime juice and heat thoroughly. Spoon into individual bowls and top with cilantro.