The Best and Creamiest Gluten Free Corn Chowder
The idea of making gluten free corn chowder during summer when corn is in season seems a bit crazy. The last thing you want is to make your house hot by turning on the stove on a sunny day. However, after you taste this soup it won’t matter if it’s 90 degrees Fahrenheit outside. Let’s get into how this soup earns the title of the best gluten free corn chowder you can make at home.
Table of Contents
Fresh Corn
Using fresh corn from the cob is essential to getting the fresh flavor and right consistency of the soup. Fresh corn has a vibrant and fresh flavor you can not get from canned or frozen corn. The texture of fresh corn is crisp even after it’s cooked in the soup. On the other hand, frozen corn does not have the same texture due to the process. The cob is also important in the soup, all of the cobs are added to the broth and as it cooks the starch is extracted and contributes a nice texture to the soup.
Canned Corn
It was America’s Test Kitchen that figured out pureeing canned corn can replace the traditional butter and flour roux found in corn chowder. As a bonus, adding pureed corn not only makes it gluten free but it adds another layer of corn flavor to the soup. I note in the recipe to drain but do not rinse the corn to keep any starch from the canning liquid which will help puree the corn as well as keeps the texture thick.
Potatoes
I would highly encourage you to stick with red potatoes for this soup. The color contrast is beautiful and red potatoes don’t break down easily. The texture contrast of a potato that keeps its shape to a creamy and velvety soup is nice. Russet potatoes and yukon gold potatoes are best for soups that puree the potatoes. Contrasting textures in the soup really make these hearty potatoes stand out.
Bacon
If you are vegan or don’t eat bacon you can certainly skip it and still make a fantastic creamy corn chowder. The crisp bacon adds a smoky flavor and texture. Other options would be to add your favorite turkey bacon or gluten-free vegan bacon bits. As always, make sure you check the label to ensure your bacon is gluten-free.
Dairy Alternatives
While heavy cream is delicious, not everyone can have dairy products. Not to worry, you can still have a creamy chowder without heavy cream. My recommendation is to use coconut cream https://amzn.to/3dbnhii or make cashew cream. Both are great alternatives to heavy cream. If you want to try cashew cream here’s an easy recipe.
Place 1 pound of raw cashew in a bowl and cover with water. Allow to sit anywhere between 4 hours and overnight. Drain and add to a blender. Add enough water to cover the cashews and throw in a pinch of salt. Blend on high until you have a smooth puree. Store in the refrigerator for up to a week or freeze. I freeze my cashew cream in ice cube trays.
Conclusion
We were able to make a gluten free corn chowder recipe by replacing the roux with pureeing canned corn to thicken the soup. Using fresh corn off the cob was key in reinforcing the corn flavor and corn kernels added a nice crisp texture to the soup. To make the soup heartier we opted for red potatoes which also added a nice color contrast against the corn. We hope you enjoy this family favorite soup as much as we do. Let us know in the comments if you tried this soup.
Gluten Free Corn Chowder
Ingredients
- 3 thick-cut slices bacon
- 6 ears of corn shucked and corn cut off the cob
- 2 15 ounce cans corn, drained, not rinsed
- 5 cups chicken broth or vegetable broth
- 1 onion finely diced
- 1 pound red potatoes 1/2 inch dice
- 3/4 cup heavy cream
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper
- Green onions optional garnish
Instructions
- Set the bacon in the freezer for 15 minutes before cutting. Once it is frozen, remove it from the freezer and finely cut the bacon. Skip if you don’t want your bacon to look like bacon bits. Instead cut bacon into small strips or even dice.
- Place a large pot over medium heat and cook the bacon until it is evenly browned. Stir occasionally with a wooden spoon to evenly brown the bacon. While the bacon is browning, puree the corn.
- Add the drained canned corn to a blender along with 2 cups of chicken or vegetable broth. Blend until it is pureed. Alternatively, place the canned corn and 2 cups of broth in a pot to blend with an immersion blender. Make sure the corn is thoroughly pureed if using an immersion blender and has a creamy texture.
- Remove the bacon with a slotted spoon and set on a paper towel. Remove all but 1 tablespoon of bacon fat from the pot. Alternatively, you can use olive oil.
- Keep your stove at medium heat and add corn kernels from the cob, diced onion, and red potatoes. Cook for about 5 minutes stirring occasionally. Increase to medium-high heat and add the remaining 3 cups of chicken stock, thyme, bay leaf, and corn cobs. Bring to a boil, reduce the heat, and cook for about 20 minutes.
- Check the cooked potatoes for doneness and remove bay leaf and corn cobs. Add the cream and stir to combine. Taste for salt and add black pepper.
- Serve crispy bacon and green onions on the side. Enjoy!
