Back to Casual Meals

Gluten Free Chicken, Potato and Corn Chowder in 30 minutes

Published: March 23, 2017 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 25 Minutes
Serves Serves 6
Gluten Free Chicken, Potato and Corn Chowder in 30 minutes
star rating icon star rating icon star rating icon star rating icon star rating icon
Average Rating: 5 | Rated By: 6 users

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

Printer Friendly

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

    • 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

    Similar Recipes

    Cream Of Asparagus And Leek Soup

    Cream Of Asparagus And Leek Soup

    Two super foods in one bowl! Asparagus and leek soup is traditionally a spring soup but is hearty enough for cooler weather.  This soup is super quick and easy to prepare, it is vegetarian, gluten-free, dairy-free and low in calories. I like to add avocado to this soup, making it nice and creamy and adding […] Read More

    Prep Time icon Prep Time 15 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 15 Minutes
    Serves icon Serves 4
    Creamy Creole Black Bean Soup

    Creamy Creole Black Bean Soup

    Don’t be fooled by the simplicity of this 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. Vegetable stock can easily be substituted for the chicken stock for a vegan version Read More

    Prep Time icon Prep Time 15 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 20 Minutes
    Serves icon Serves 4
    Gluten Free Cheesy Cauliflower Soup

    Gluten Free Cheesy Cauliflower Soup

    This creamy soup is simple yet wholesomely delicious. This cheesy cauliflower soup recipe is made without cream, butter or flour. Adding bacon as one of the toppings adds extra flavour and texture. Serve with gluten-free crusty bread or crackers Read More

    Prep Time icon Prep Time 10 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 25 Minutes
    Serves icon Serves 4
    © Copyright 2019 Only Gluten Free Recipes. All Rights Reserved. Privacy Policy, Disclosure. Designed & Developed by GuaranteedSEO.