Gluten Free Corn Chowder

Gluten Free Corn Chowder

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Helaine Norman


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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An army!
45 Min
1 Hr 5 Min
Stove Top


  • 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
  • 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
  • 3/4 c
    cashew or sunflower butter (or peanut butter)

How to Make Gluten Free Corn Chowder


  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!

Printable Recipe Card

About Gluten Free Corn Chowder

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

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