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!
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!
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⭐ 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.
🔪 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
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.
We use coconut milk instead of dairy for a vegan corn chowder.
Simply transfer batches of the chowder to a food processor and blend.
🥣 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:
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
Gluten Free Corn Chowder
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.
- 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.
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