Gluten Free Corn Chowder

knish avatar
By Helaine Norman
from Sunrise, FL

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.

serves An army!
prep time 45 Min
cook time 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)
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How To Make

  • 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!
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