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Gluten Free Creamy Corn Chowder

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 4 servings
Author: Just As Good Gluten Free

Ingredients

  • 4 slices bacon
  • 2 Tbs butter
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 small jalapeno seeded and finely diced
  • 2 cups peeled and diced in ½ inch cubes potato yukon gold or russet work well
  • ¼ cup gluten free flour blend
  • pinch of guar or xanthan gum omit if in blend
  • 4 cups fresh or frozen corn
  • 1 Tbs fresh thyme
  • ½ teaspoon ground black pepper
  • 4 cups low-sodium gluten free chicken broth
  • 2 cups half n' half
  • 2 cups shredded sharp cheddar cheese divided

Optional Toppings

  • sliced green onion
  • chopped bacon
  • shredded cheddar cheese

Instructions

  • In a large sauce pan over medium-high heat, cook bacon until crispy (approx. 6-8 min). Remove bacon from pan and set aside. Chop when cooled.
  • Reserve 1 Tbs bacon grease in the pan. Add 2 Tbs butter to pan. Add diced onions, red bell pepper, and jalapeno. Saute until the onions are translucent, approx. 4-5 minutes.
  • Stir in gluten free flour and guar gum (if not in blend) and stir occasionally for 2 minutes. Pour in 4 cups of chicken broth, stirring well to dissolve the flours. Add potatoes, corn and thyme and bring to a boil. Reduce heat to medium and cook for 20 minutes, stirring occasionally.
  • Add half n' half and continue simmering for another 10 minutes, stirring occasionally.
  • Add 1 ½ cups shredded cheddar cheese and stir until all of the cheese is melted and then turn off the heat.
  • Serve approx. 2 cups of soup in each bowl, topping with remaining shredded cheddar cheese, bacon and green onions.