Gluten-Free Chicken Corn Chowder

This gluten-free Chicken Corn Chowder recipe is my lower-calorie and gluten-free variation of a classic chowder. With fall-apart tender chicken and earthy sweet flavors from the corn and vegetables, this chowder is creamy, hearty and pure deliciousness in a bowl. Serve with corn bread muffins.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: Chop all vegetables and keep aside. Slice spring onions and separate the white roots from the green stem. The white roots will be sautéed with other vegetables and reserve the green stems for garnish.

Step 2

Saute: In a stock pot, melt butter on medium high heat and add potatoes and mushrooms. Saute for 30 seconds. Add remaining chopped vegetables, including the white roots of spring onions, and saute for a minute.

Step 3

Pressure Cook: Add creamed corn to the pot. Then add chicken stock and all spices. Add chicken and remaining corn kernels. Stir well. Close the lid. Cook 3- to 40 minutes until chicken is tender

Step 4

Remove chicken from pot for shredding and add thickened cream

Step 5

Thicken Chowder: This is an optional step. Using a hand blender, blend the chowder for few seconds. That mashes up a few potatoes and vegetables and thickens the soup naturally. Alternatively, you can make a cornstarch slurry and add it slowly to the chowder while stirring. This thickens the chowder almost instantly. In this recipe, I skipped both and I prefer a thinner chowder.

Step 6

Season to taste with either a little salt or some powdered chicken stock

↑Support creators by visiting their site 😊