Gluten-Free Creamy Corn Chowder
Dive into a bowl of comforting warmth with this Gluten-Free Creamy Corn Chowder, a hearty and wholesome recipe that’s perfect for cozy evenings. Packed with naturally gluten-free ingredients like fresh corn kernels, russet potatoes, and creamy coconut milk, this chowder delivers a rich, velvety texture without any dairy or wheat. The addition of aromatic thyme, bay leaf, and sautéed vegetables like onion, celery, and carrots creates layers of flavor in every spoonful. Finished with a touch of gluten-free flour for thickness and a vibrant parsley garnish, this dish strikes the perfect balance between healthy and indulgent. Ready in under an hour, this gluten-free soup is an easy dinner solution that’s sure to impress your family or guests while catering to dietary restrictions.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- 2 medium celery stalks, diced
- 2 medium carrots, diced
- 2 large russet potatoes, peeled and diced
- 4 cups vegetable stock
- 3 cups fresh corn kernels (or frozen)
- 1 cup coconut milk
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon thyme leaves
- 2 tablespoons gluten-free flour
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic, diced celery, and carrots. Cook for another 3-4 minutes until the vegetables begin to soften.
Add the diced potatoes to the pot and mix well.
Sprinkle the gluten-free flour over the vegetables and stir to coat evenly.
Gradually pour in the vegetable stock while stirring to prevent any lumps.
Add the fresh or frozen corn kernels, bay leaf, salt, pepper, and thyme. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.
Remove the bay leaf and discard it.
Using an immersion blender, blend the soup slightly to thicken it while keeping some of the potato and corn pieces whole for texture.
Stir in the coconut milk and adjust seasoning with more salt and pepper if needed. Heat the chowder for another 5 minutes.
Ladle the chowder into bowls and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4907 mg | 213% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 44.0 g | 157% | |
| Total Sugars | 84.3 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 6883 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
