Thick and Creamy Gluten-Free Corn Chowder

Name: Thick and Creamy Gluten-Free Corn Chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 6 slices bacon, (chopped); 2 tablespoons butter, (see recipe notes for dairy-free); 1 medium onion, (diced); 2 cloves garlic, (minced); 5 cups gluten-free broth, (chicken or vegetable); 12 ounce frozen corn (partially thawed) (see recipe notes for canned or fresh corn ); 1 ½ pound yukon gold or red potatoes, (diced in ½-inch cubes); ¾ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon dried thyme; ¼ teaspoon paprika; 1 bay leaf; 2 tablespoons cornstarch; 1 cup heavy cream or half and half (see recipe notes for dairy-free); ½ tablespoon honey; 1 tablespoon fresh chives, (minced)

8 steps

Prep:10minCook:35min

Indulge in thick and creamy gluten-free corn chowder with potatoes, crispy bacon, and lots of buttery sweet corn! This easy recipe includes simple modifications for gluten-free dairy-free corn chowder, vegetarian, or vegan options.

Updated at: Fri, 10 Jan 2025 07:32:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories638.9 kcal (32%)

Total Fat42.7 g (61%)

Carbs52.5 g (20%)

Sugars10.4 g (12%)

Protein16.2 g (32%)

Sodium1908.9 mg (95%)

Fiber5.8 g (21%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6slices bacon

chopped

2 tablespoonsbutter

see recipe notes for dairy-free

5 cupsbroth

gluten-free, chicken or vegetable

12 ouncefrozen corn

partially thawed, see recipe notes for canned or fresh corn

1.5 poundyukon gold potatoes

or red, diced in 1/2-inch cubes

¾ teaspoonsalt

¼ teaspoonpepper

¼ teaspoondried thyme

¼ teaspoonpaprika

1bay leaf

2 tablespoonscornstarch

1 cupheavy cream

or half and half, see recipe notes for dairy-free

½ tablespoonhoney

1 tablespoonfresh chives

minced

Instructions

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.

Step 8

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