Gluten-Free Creamy Corn Chowder

Indulge in the warmth and comfort of Gluten-Free Creamy Corn Chowder, a hearty and wholesome soup that’s perfect for cozy evenings. Packed with tender russet potatoes, sweet corn kernels, and nutrient-rich vegetables like carrots and celery, this recipe offers a delicious medley of flavors in every spoonful. Enhanced with aromatic thyme and a velvety base of coconut milk, this chowder is beautifully smooth yet remains gluten-free, thanks to a touch of gluten-free flour for thickening. The slight use of an immersion blender creates the ideal texture—creamy yet chunky. Ready in under an hour and garnished with a sprinkle of fresh parsley, this dairy-free, allergen-friendly dish is sure to become a family favorite. Whether served on its own or paired with a side salad, this satisfying soup delivers ultimate comfort while keeping things healthy and inclusive.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 large garlic cloves, minced
• 2 medium celery stalks, diced
• 2 medium carrots, diced
• 2 large russet potatoes, peeled and diced
• 4 cups vegetable stock
• 3 cups fresh corn kernels (or frozen)
• 1 cup coconut milk
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon thyme leaves
• 2 tablespoons gluten-free flour
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Stir in the minced garlic, diced celery, and carrots. Cook for another 3-4 minutes until the vegetables begin to soften.

Step 4

Add the diced potatoes to the pot and mix well.

Step 5

Sprinkle the gluten-free flour over the vegetables and stir to coat evenly.

Step 6

Gradually pour in the vegetable stock while stirring to prevent any lumps.

Step 7

Add the fresh or frozen corn kernels, bay leaf, salt, pepper, and thyme. Stir to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender.

Step 9

Remove the bay leaf and discard it.

Step 10

Using an immersion blender, blend the soup slightly to thicken it while keeping some of the potato and corn pieces whole for texture.

Step 11

Stir in the coconut milk and adjust seasoning with more salt and pepper if needed. Heat the chowder for another 5 minutes.

Step 12

Ladle the chowder into bowls and garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	2761.4 grams (2761.4g)

Amount per serving	% Daily Value*
Calories	1842

Total Fat 45.00g	58%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 4907mg	213%
Total Carbohydrate 340.40g	124%
Dietary Fiber 44.00g	157%
Total Sugars 84.30g
Protein 53.00g	106%

Vitamin D 0IU	0%
Calcium 378mg	29%
Iron 14mg	78%
Potassium 6883mg	146%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.5%

Protein: 10.7%

Carbs: 68.8%