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    Home » Recipes » Soups

    Published: Nov 27, 2018 · Modified: Jul 15, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Gluten Free Corn Chowder

    Jump to Recipe Print Recipe

    This gluten free corn chowder is a healthy soup perfect for lunch or a light dinner. Made with fresh vegetables, potato and coconut milk, it's a flavorful dairy free corn chowder that's so easy to make!

    two bowls of vegan potato corn chowder on a striped cloth.

    Chowder is one of my favourite soups to make, as it feels almost like a stew and can be served for a light dinner with big chunks of bread or crackers. This recipe joins my cauliflower and corn chowder which is a little lighter, and sweet potato corn chowder which has a sumptuous cosy feeling to it.

    This vegan and gluten free corn chowder recipe is a little more traditional, but I use potato to thicken, coconut milk to make it creamy and a touch of turmeric to give it a bit of spice. I hope you enjoy!

    Jump to:
    • ⭐ Why you'll love this recipe
    • 🌽 Ingredients
    • 📖 Swaps and variations
    • 🔪 Step by step instructions
    • 💭 Recipe tips and notes
    • 📋 Frequently asked questions
    • 🥣 More healthy soups
    • 📖 Recipe

    ⭐ Why you'll love this recipe

    • Thick and creamy corn chowder. I always think that a corn chowder has to be thick and hearty, and almost stew-like to make it perfect for lunch during the colder months!
    • Healthy. Bursting with healthy vegetables, herbs and a little pinch of spice means that this chowder is packed with nutrients and anti-inflammatory ingredients.
    • Easy to make. A very simple gluten free corn chowder recipe that can be made in just a few steps.

    🌽 Ingredients

    This gluten free corn chowder recipe requires vegetables, herbs and spices, and vegetable broth. You will need:

    • Corn, bell pepper, potato, carrot and celery - the main substance of the corn soup. Choose as fresh as you can.
    • Vegetable broth and coconut milk - to make the soup and give it a creamy taste and texture, using coconut milk in place of regular milk gives a dairy free corn chowder.
    • Turmeric and thyme - for flavour and a tiny hint of spice.
    • Apple cider vinegar - optional, but gives a nice tang.

    Make sure to see the recipe card below for the full ingredients list and their quantities!

    📖 Swaps and variations

    Swap out vegetables. Other than the corn, that we of course need to make it a corn chowder, you can be fairly flexible with the other vegetables. Leeks, broccoli or zucchini would also work well.

    Swap coconut milk for non-dairy milk. As pouring milk is thinner in consistency, you may wish to add a little more corn and potato to thicken if using oat milk or almond milk. If using oat milk, make sure it is certified gluten free if you have that dietary requirement.

    close up of a bowl of corn chowder with pumpkin seeds on it.

    🔪 Step by step instructions

    Making this one pot potato corn chowder is very simple, and has just a few steps:

    Step 1

    Heat the olive oil in a large pan on a low heat, and fry the onion. Cook until softened. Add the corn, celery, potato, red bell pepper, carrot, turmeric and thyme to the pan and cook for a further five minutes, stirring often.

    Step 2

    Pour in the vegetable broth and apple cider vinegar, if using. Bring to a boil, and then reduce the heat. Pour in the coconut milk and stir well. Cook on a very light simmer until the potato has softened.

    Step 3

    Either use an immersion blender (what I use) or transfer the mixture to a food processor. Blend until creamy. If needed, add a touch more water if it is too thick. Add the salt and pepper, if using, and stir well. Ladle into your bowls and add the toppings, if using.

    💭 Recipe tips and notes

    • Add a touch of water initially if the vegetables start to stick.
    • Dry fry the pumpkin seeds (without using oil) until they slightly brown and start to pop.
    • This recipe makes a fairly thick corn chowder, so add another half cup of vegetable stock if you prefer a thinner consistency.

    📋 Frequently asked questions

    Is this a gluten free corn chowder?

    Yes, we don't use any ingredients that contain gluten. If using a non-dairy milk in place of coconut milk be sure it is certified gluten free.

    Is this a vegan corn chowder?

    We use coconut milk instead of dairy for a vegan corn chowder.

    How do I blend this chowder soup without an immersion blender?

    Simply transfer batches of the chowder to a food processor and blend.

    close up of a bowl of vegan potato corn chowder with a spoon next to it.

    🥣 More healthy soups

    Enjoy tasty and healthy soups in the colder months for lunch or a light dinner such as my popular vegetable gnocchi soup and my butternut squash apple soup. Some recent recipes to enjoy:

    • broccoli zucchini soup in a white bowl with a spoon in it on a beige cloth next to garlic and mint.
      Broccoli Zucchini Soup
    • parsnip and ginger soup in a white bowl garnished with fresh herbs with a spoon in it next to ginger and garlic.
      Parsnip and Ginger Soup
    • collage of salad, bread rolls, squash and sweet potatoes in a dish.
      What To Serve With Chicken Soup - 25 Best Recipes!
    • celery and leek soup in a white bowl with a spoon in it on a blue cloth next to a bowl of herbs.
      Celery and Leek Soup

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!

    📖 Recipe

    vegan potato corn chowder in a white bowl.

    Gluten Free Corn Chowder

    Claire
    This creamy corn chowder is a hearty and flavourful soup perfect for the winter months. Enjoy this chowder soup for a healthy lunch as a tasty vegan, gluten free and low histamine recipe.
    5 from 2 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dinner, Lunch, Main Course
    Cuisine American, British
    Servings 2 people
    Calories 289 kcal

    Ingredients
     
     

    • 1 tablespoon olive oil
    • 1 cup sweetcorn
    • ½ white onion diced
    • ½ red bell pepper diced
    • 1 medium potato diced
    • 1 stick celery diced
    • 1 carrot diced
    • 2 cups vegetable stock
    • ½ can coconut milk
    • 1 teaspoon turmeric
    • 1 teaspoon dried thyme
    • 1 teaspoon apple cider vinegar optional
    • pinch salt
    • pinch black pepper optional

    For the garnish

    • 1 tablespoon pumpkin seeds
    • 1 tablespoon sweetcorn
    • herb of choice diced

    Instructions
     

    • Heat the olive oil in a large pan on a low heat, and fry the onion. Cook for 4-5 minutes until softened.
    • Add the corn, celery, potato, red bell pepper, carrot, turmeric and thyme to the pan and cook for a further five minutes, stirring often. Add a little water if the potato starts to stick to the pan.
    • Pour in the vegetable broth and apple cider vinegar, if using. Bring to a boil, and then reduce the heat. Pour in the coconut milk and stir well. Cook on a very light simmer for a further 15-20 minutes or until the potato has softened.
    • While the soup is cooking, lightly dry fry your pumpkin seeds on one side of a pan, and the sweet corn in a touch of oil on the other side.
    • Either use an immersion blender (what I use) or transfer the mixture to a food processor. Blend until creamy. If needed, add a touch more water if it is too thick. Add the salt and pepper, if using, and stir well.
    • Spoon into your bowls, top with the garnishes and serve immediately. Enjoy!

    Notes

    • Add a touch of water initially if the vegetables start to stick.
    • Dry fry the pumpkin seeds (without using oil) until they slightly brown and start to pop.
    • This recipe makes a fairly thick corn chowder, so add another half cup of vegetable stock if you prefer a thinner consistency.
    • Nutritional information is offered as a courtesy. It is auto-generated and should be considered to be an estimate.
     
    SIGHI food compatibility list, histamine
    All ingredients score a '0' on the Swiss Interest Group Histamine Intolerance (SIGHI) histamine food compatibility list, with the exception of:
    • apple cider vinegar scores a '1'
    • black pepper scores a 2, although it states that small amounts are tolerated.
    • vegetable broth will depend upon ingredients used.
     

    Nutrition

    Calories: 289kcalCarbohydrates: 45gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gSodium: 983mgPotassium: 938mgFiber: 7gSugar: 12gVitamin A: 6701IUVitamin C: 69mgCalcium: 47mgIron: 3mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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