Gluten Free Chicken, Potato and Corn Chowder in 30 minutes

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Average Rating: 5 | Rated By: 7 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.


  • 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
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  • 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
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