Gluten free doesn’t have to be complicated. This recipe for gluten free corn chowder is almost identical to the regular corn chowder recipe on this site. Now, I changed the proportions a little bit for a thicker soup and because I was using a smaller pot. This recipe makes three quarts of a very thick soup, if you want a thinner soup, just use another quart of liquid (milk or chicken stock, your choice) OR reduce the amount of rice flour you use in the roux by 1 or 2 tablespoons.
If you want, add crumbled crisp bacon or garnish with chopped jalapeno for a kick.
Oh, now I do know that some New Englanders cringe at the idea of roux in a chowder. I’m a to each their own kind of cook.
: Gluten Free Corn Chowder
: A gluten free version of a classic corn chowder recipe
- 2 large white potatoes, peeled diced (1/2″ or smaller dice)
- 1 quart chicken stock
- 4 TBSP Butter or Bacon Grease
- 6 TBSP Rice Flour
- 2 whole jalapenos
- 1 onion, diced
- 2 cups half and half or milk
- 4 cups frozen corn kernels
- 3 cloves garlic, diced
- Salt and pepper to taste
- 4 oz cheddar, shredded
Gluten Free Corn Chowder Directions
- In a small covered pot, heat the chicken stock and diced potatoes over medium heat until fork tender.
- In a heavy pot (4 quart minimum size) heat the butter or bacon fat over medium low heat and add the two whole jalapeños and stir frequently. The skin of the jalapeños will blister and turn dark. Remove the jalapenos from the fat and add the diced onion, cook until translucent. (I discard the jalapenos, if you want to do something with them, be my guest)
- Stir in the the rice flour, one tablespoon at a time. Stir until the flour and fat have formed a consistent roux. Unlike wheat flour, you don’t have to cook away the raw taste. Once the flour and fat are fully incorporated, pour the chicken stock that was used to cook the potatoes, in small additions into the roux.
- Stir the roux quickly until it’s smooth between each addition of the chicken stock. .
- Once the liquid is fully incorporated into the roux, add the cooked potatoes and stir gently.
- Turn the heat to low and add the frozen corn kernels. Slowly add the half and half or milk and the diced garlic.
- Finally add in the grated cheese, stir until melted, season with salt and pepper, and then serve.
Preparation time: 5 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8