Gluten Free Corn Chowder Recipe

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Gluten Free Corn Chowder

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.

☆☆☆☆☆ 0 votes
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
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)


1Saute carrots, onions, and celery in olive oil over low for 10 to 15 minutes. Add garlic and cook 5 minutes.
2Stir in flour and slowly add broth.
3Add thyme, bay leaves, salt, pepper, parsley and corn. Add chopped potatoes and honey. Bring to boil and lower hat to simmer.
4Add one of the butters (I prefer almond or cashew). Mix well. Simmer covered 45 minutes more.
5Remove 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