Gluten-Free Corn Chowder
By the Gluten Free Recipes team ·
This hearty gluten-free corn chowder bursts with sweet corn kernels and tender vegetables in a rich, savory broth. It's a comforting and satisfying meal, perfect for a chilly evening, offering a delightful balance of creamy texture and fresh flavors.
At a glance: This medium soups and stews recipe yields 4 servings in about 55 minutes (10 min prep, 45 min cook). It uses 10 ingredients — including certified gluten-free chicken or vegetable stock, cooked protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Corn Chowder: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Corn Chowder: This recipe is naturally gluten-free by design, utilizing cornstarch as a thickener instead of gluten-containing flours. Always ensure your stock and any added seasonings are certified gluten-free.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup cooked protein (shredded chicken, beef, cooked lentils, or drained beans)
- 2 cups diced vegetables (such as yellow onion, carrots, celery, and Yukon Gold potatoes)
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained (optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 2 cups frozen or fresh corn kernels
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Add the diced yellow onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5-7 minutes. Be careful not to brown the garlic.
- 2
If using cooked protein like shredded chicken or beef, add it to the pot now and stir for 1-2 minutes to warm through. If using lentils or beans, they will be added later with the stock.
- 3
Add the diced carrots, celery, and potatoes to the pot. Stir and cook for another 3-4 minutes, allowing the vegetables to soften slightly and release their aromas.
- 4
Pour in the certified gluten-free chicken or vegetable stock, and if using, add the can of diced tomatoes with their juices. If you are using lentils or beans, add them now. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the potatoes are tender when pierced with a fork.
- 5
Stir in the corn kernels and the cornstarch slurry. Increase the heat slightly and continue to simmer, stirring constantly, for another 5 minutes, or until the chowder has thickened to your desired consistency and the corn is heated through. Season generously with salt and black pepper to taste.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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