Are you looking for a delicious and healthy corn chowder recipe that's perfect for those on a gluten-free diet? Look no further than this creamy, dairy-free corn potato chowder! Packed with flavor and easy to make, this soup base is perfect for customizing to your liking, with options for adding bacon pieces or extra vegetables like carrots and celery.
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Using fresh summer corn or frozen corn, this roasted corn chowder is a great way to enjoy the sweet taste of corn all year round. And with a vegan option available, everyone can enjoy this delicious soup. Simply sauté onions, carrots, and celery for a few minutes, then add diced potatoes and broth, simmering until the vegetables are tender. Then, add your sweet corn, milk, and seasonings like black pepper and a pinch of salt for extra flavor.
In just a few minutes, you'll have a healthy corn chowder that's perfect for lunch, dinner, or any time of day. So why not try this gluten-free corn chowder recipe today and enjoy the delicious, creamy base that makes this soup so satisfying and filling? With its rich flavor and hearty ingredients, this vegan corn chowder soup is sure to become a favorite in your household!
Gluten Free Corn Chowder
Gluten-free corn chowder is a creamy and delicious soup made with fresh corn kernels and corn cobs, perfect for those who enjoy dairy corn chowder but need a gluten-free option. For a heartier soup, try a gluten-free chicken corn chowder, or for those who prefer a dairy-free option, a gluten-free dairy-free corn chowder is also available. With the natural sweetness of fresh corn, this soup is a great way to enjoy the flavors of summer all year round.
Is corn chowder healthy?
Whether corn chowder is healthy depends on the specific recipe. A dairy corn chowder, for example, may be high in saturated fat and calories. However, a gluten-free and healthy corn chowder, like a potato corn chowder or an amazing dairy-free corn potato chowder, can be a nutritious option for those on a gluten-free diet. By using fresh ingredients and limiting added fats and salt, you can create a version of corn chowder that is both delicious and healthy.
Looking for more gluten free recommendations? Check out the Top Gluten Free Cereal Brands on my blog.
Ingredients for Corn Chowder with Bacon
- Medium onion: A diced onion adds flavor and texture to the soup base.
- Kosher salt: Seasoning with salt is essential for bringing out the flavors of the other ingredients.
- Milk (dairy or almond): Adding milk creates a creamy texture and adds richness to the soup. Dairy milk adds a classic flavor, while almond milk can be used for a dairy-free option.
- Chicken broth or vegetable broth: Using broth as a base adds depth and richness to the soup, and the choice between chicken or vegetable depends on personal preference.
- Bacon pieces: Adding bacon brings smoky and savory flavors to the soup, and is a classic ingredient in corn chowder recipes.
- Unsalted butter: Using unsalted butter allows for more control over the salt content in the recipe.
- Golden Yukon potatoes: These potatoes have a rich, buttery flavor that adds extra depth to the soup.
- Gluten-free flour: Using gluten-free flour ensures that the recipe is safe for those on a gluten-free diet.
Gathering the Ingredients and Preparing the Vegetables
Gather all ingredients and tools needed, including a large pot or Dutch oven.
Peel and dice the onion, carrots, and celery into ½-inch cubes.
Dice the potatoes into ½-inch cubes as well.
Slice the bacon into small pieces.
If using fresh corn, cut the kernels off the cob.
Sautéing Onions in a Soup Pot
Melt butter in a large soup pot over medium heat.
Add diced onion and a pinch of salt to the pot.
Sauté the onion for 2-3 minutes until it begins to soften and become translucent.
Adding the Remaining Ingredients
Add the diced carrots and celery to the pot and sauté for 3-5 more minutes until they begin to soften.
Sprinkle gluten-free flour over the vegetables and stir to coat.
Cook for 1-2 minutes until the flour begins to brown slightly.
Add the diced potatoes, sliced bacon, bay leaf, and corn kernels to the pot.
Pour in a quart of broth and the milk, and stir to combine.
Increase the heat to medium-high and bring the soup to a simmer.
Reduce the heat to low and let the soup simmer for 25-30 minutes until the potatoes are tender.
Season with salt to taste.
Remove any excess bacon grease or foam from the surface of the soup with a slotted spoon or stirring spoon.
For extra flavor, try roasting the corn kernels before adding them to the soup.
To make the soup even creamier, use coconut milk instead of dairy milk.
To save time, prep the vegetables ahead of time and store them in an airtight container in the fridge.
Use a wooden spoon to stir the soup to prevent it from sticking to the bottom of the pot.
For a smoother texture, use an immersion blender to blend the soup to your desired consistency.
To add some protein, try adding cooked chicken or white beans to the soup.
Top the soup with shredded cheese, diced avocado, or chopped fresh herbs for added flavor and color.
Corn Soup Variations
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Swap butter for vegan butter to make a dairy-free version.
- Add smoked paprika or chipotle pepper for a smoky flavor.
- Keep it simple with a plain flavor or add extra flavor with herbs and spices.
- Mix in butternut squash, yellow squash, or acorn squash for a unique twist.
- Add cloves of garlic or garlic powder for a burst of flavor.
- Use a thinner broth for a lighter soup, or add cashew cream made from raw cashews for a creamy texture.
- Add coconut milk or dairy milk for a richer, creamier soup.
- For some heat, add hot pepper sauce, green pepper, roasted poblano peppers, or chipotle pepper to the soup.
- Serve with warm corn muffins for a classic pairing.
- Pair with other corn recipes, such as cornbread or roasted corn on the cob.
- Top with hot pepper sauce for an extra kick of heat.
- Serve with dairy-free cheese or white cheddar cheese for added flavor.
- Garnish with green pepper or roasted poblano peppers for color and flavor.
- Enjoy with a side salad or crusty gluten free bread for a complete meal.
- Serve this creamy corn chowder in a gluten free bread bowl for a fun presentation.
- Allow the corn chowder to cool completely before freezing.
- Transfer the soup to a metal or airtight container, leaving some space for expansion.
- Label the container with the date and name of the soup.
- Place the container in the freezer and store for up to three months.
- Thaw the corn soup in the refrigerator overnight before reheating.
- Reheat the soup in a pot on the stove over low heat, stirring occasionally until warmed through.
- Do not refreeze the leftover corn chowder once it has been thawed.
- Transfer the corn chowder to a pot on the stove.
- Heat the soup over low to medium heat, stirring occasionally.
- Add a splash of milk or broth if the soup is too thick.
- Continue heating until the soup is hot and bubbly.
- Do not overheat the soup or it may become grainy or separate.
- Serve and enjoy!
Looking for more gluten free recipes? Check out these delicious options:
- Traditional Gluten Free Chocolate Buttercream Frosting
- Chocolate Covered Pineapple: How to Make
- Copycat Gluten Free Cheez-It Crackers Recipe
Most cream corn is gluten-free, but it's always best to check the ingredients list to be sure. Some brands may contain wheat or other gluten-containing ingredients, so it's important to read labels carefully.
Traditional chowder recipes often contain flour or other gluten-containing thickeners, so they are not gluten-free. However, it is possible to make gluten-free chowder by using alternative thickeners like cornstarch or gluten-free flour. It's always important to check the ingredients and ensure that the recipe is gluten-free before consuming.
Simple Gluten Free Corn Chowder
- 1 tablespoon unsalted butter
- 1 yellow onion diced
- 4 medium carrots diced
- 4 celery stalks diced
- 2 tablespoons gluten free flour
- 3 Yukon potatoes diced
- 3 sliced bacon diced
- 1 cup corn fresh or frozen
- ½ cup milk
- 32 ounces chicken broth
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 bay leaf
- Peel and dice the onion, carrots, and celery into ½-inch cubes.
- Dice the potatoes into ½-inch cubes as well.
- Slice the bacon into small pieces.
- If using fresh corn, cut the kernels off the cob.
- Melt butter in a large soup pot over medium heat.
- Add diced onion and a pinch of salt to the pot.
- Sauté the onion for 2-3 minutes until it begins to soften and become translucent.
- Add the diced carrots and celery to the pot and sauté for 3-5 more minutes until they begin to soften.
- Sprinkle gluten-free flour over the vegetables and stir to coat.
- Cook for 1-2 minutes until the flour begins to brown slightly.
- Add the diced potatoes, sliced bacon, bay leaf, and corn kernels to the pot.
- Pour in a quart of broth and the milk, and stir to combine.
- Increase the heat to medium-high and bring the soup to a simmer.
- Reduce the heat to low and let the soup simmer for 25-30 minutes until the potatoes are tender.
- Season with salt and pepper to taste.
- Remove any excess bacon grease or foam from the surface of the soup with a slotted spoon or stirring spoon.