Chicken Potato and Corn Chowder in 30 minutes – Gluten Free

star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 5 | Rated By: 8 users

Chicken, Potato and Corn Chowder is something you will remember. The flavour and creaminess of this chowder is so good!

Love the convenience of a one-pot meal simmering on the stovetop? This simple yet wholesomely delicious hearty soup is chunky, creamy with added chicken and veggies.

Traditionally chowders are made with a lot of butter and cream, this is why some of us shy away from creamy soups. In this gluten free chicken potato and corn chowder, there is no added butter and very little cream. Serve with gluten free crackers or gluten free crusty bread.

Ingredients

  • 2 Tbsp. extra virgin olive oil
  • 1 medium onion, halved and cut into ½-inch thick slices
  • 3 celery stalks, diced
  • 2 Tbsp. GF ground coriander
  • 1 tsp. GF dried oregano
  • 1 tsp. GF dried basil
  • 1 ½ tsp. sea salt
  • ½ tsp. GF smoked paprika (you can use sweet paprika)
  • ½ tsp. GF coarsely ground black pepper
  • 1 GF bay leaf
  • 6 cups water
  • 1 ¼ lb. boneless skinless chicken thighs, cut into bite-size pieces
  • 2 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes. These potatoes retain their shape and are excellent for soups
  • ½ lb. frozen or fresh corn kernels
  • 1 cup half and half cream
  • ½ cup less 1 Tbsp. GF white rice flour
  • 2 Tbsp. fresh lime juice
  • ¼ cup fresh parsley, chopped
  • *As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please check out my sponsorship and disclosure policy page for more details

    Instructions

  • Heat the olive oil over medium-low heat in a large soup pot. Add onions and celery and sauté for 5 minutes
  • Add coriander, oregano, basil, salt, paprika, black pepper and bay leaf and mix
  • Add water and chicken, bring to a boil and cover. Reduce heat to medium-low and cook for 10 minutes
  • Add potatoes and corn and cook covered for 8 more minutes or until the potatoes are tender
  • Whisk together cream and rice flour and slowly stir into the soup. Cook until the soup thickens, about 3 – 4 minutes. Remove from the heat and add the lime juice
  • To serve, ladle the hot soup into soup bowls and top with fresh parsley
  • Leave a Comment

    No comments yet.

    Add a Rating

    Your email address will not be published. Required fields are marked *

    Similar Recipes

    Creamy Creole Black Bean Soup

    Creamy Creole Black Bean Soup

    Don’t be fooled by the simplicity of this Creamy Creole Black Bean Soup. Slightly spicy and creamy, this soup will wake up almost any palate. Be sure to make more than you need, for this soup tends to disappear quite quickly. Read More

    Prep Time icon Prep Time 15 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 20 Minutes
    Serves icon Serves 4 - 6
    Clam Chowder with Charred Corn

    Clam Chowder with Charred Corn

    Thick and creamy supreme Clam Chowder filled with clams, potatoes, bacon, sweet charred corn and extra veggies. This recipe is not the classic New England clam chowder, but it is the clam chowder of all chowders. In this delicious gluten-free fish soup, the broth is creamy but not heavy with a perfect balance of clams […] Read More

    Prep Time icon Prep Time 20 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 25 Minutes
    Serves icon Serves 6
    Country Split Pea Soup Recipe

    Country Split Pea Soup Recipe

    This pea soup recipe is gluten-free and budget friendly. The peas are slowly simmered with vegetables and spices in a vegetable broth.  Split peas are high in fiber, protein, magnesium, and iron making them a healthy addition to a well-balanced diet. Read More

    Prep Time icon Prep Time 10 Minutes
    Difficulty icon Difficulty Beginner
    Cook Time icon Cook Time 60 Minutes
    Serves icon Serves 6