Gluten Free Corn Chowder Recipe

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Gluten Free Corn Chowder

Helaine Norman

By
@knish

I do not remember where I found this recipe. It is not my own, but certainly one that I make often, especially in cold weather. My family loves it! This would be a great Thanksgiving course for a big crowd.


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Rating:

Serves:

An army!

Prep:

45 Min

Cook:

1 Hr 5 Min

Method:

Stove Top

Ingredients

2 c
diced carrots
2 c
diced onion
2 c
sliced onion
1 1/2 Tbsp
olive oil
2 tsp
minced garlic
1/4 c
flour (may use gluten free rice flour)
4-6 c
vegetable broth
1 tsp
thyme
2
bay leaves
1/2 tsp
salt, optional
1/2 tsp
pepper (white if possible)
2 Tbsp
chopped parsley
6-8 c
corn kernels (i used two large frozen bags)
2 c
sweet potatoes, peeled & chopped (about 2 large ones)
3 Tbsp
honey
3/4 c
cashew or sunflower butter (or peanut butter)

Directions Step-By-Step

1
Saute carrots, onions, and celery in olive oil over low for 10 to 15 minutes. Add garlic and cook 5 minutes.
2
Stir in flour and slowly add broth.
3
Add thyme, bay leaves, salt, pepper, parsley and corn. Add chopped potatoes and honey. Bring to boil and lower hat to simmer.
4
Add one of the butters (I prefer almond or cashew). Mix well. Simmer covered 45 minutes more.
5
Remove bay leaves. Puree soup a few minutes leaving vegetables slightly chunky for texture. Adjust seasoning. Serve hot. Freezes well. Enough for an army!

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American