Thick and Creamy Gluten-Free Corn Chowder

Indulge in thick and creamy gluten-free corn chowder with potatoes, crispy bacon, and lots of buttery sweet corn. If you are looking for an easy recipe that hits the ideal balance of sweet and savory seasoning with a velvety, hearty texture, then this corn soup has your name written all over it. Includes simple modifications for dairy-free, vegetarian, or vegan as well.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the chopped bacon to a large pot or dutch oven. Heat over medium heat, stirring frequently, until the bacon is crisp, about 7-10 minutes. Use a slotted spoon to remove the bacon to a paper-towel lined plate. Carefully tilt the pot, and you should have about 1-2 tablespoons grease left. Discard any extra.

Step 2

To the bacon grease add the butter to melt. Add the onion and cook about 5 minutes, or until soft. Add the garlic and cook for 30 seconds longer.

Step 3

Stir in the broth, corn, potatoes, salt, pepper, thyme, paprika, and bay leaf. Increase heat to medium-high and bring to a boil.

Step 4

Cover, reduce heat to a simmer, and cook for 15-20 minutes, or until the potatoes are fork tender. Remove from heat and discard the bay leaf.

Step 5

Use an immersion blender to blend about half the soup. Alternatively, transfer about 3 cups to a blender and process until smooth. Add back to the pot.

Step 6

Mix together the cornstarch with 2 tablespoons water. Stir into the soup, heat over medium heat, cooking and stirring for about 1-2 minutes, or until the soup has thickened.

Step 7

Stir in the cream, chives, and honey. Serve immediately with additional chives and reserved bacon pieces.

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