Gluten-Free Corn Chowder

Ingredients

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• 5 cups corn kernels (from 6 ears or frozen, thawed)
• 4 slices bacon, chopped
• 1 medium yellow onion, diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 2 medium Yukon Gold potatoes, diced
• 4 cups gluten-free chicken or vegetable broth Shop
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika Shop
• 2 tbsp chives, chopped

Instructions

1. 1 Cook the bacon in a heavy pot over medium heat until crisp, about 6 minutes. Lift it out with a slotted spoon and leave about 2 tablespoons of fat in the pot.
2. 2 Add the onion, celery, and bell pepper and cook 6 minutes until soft. Stir in the thyme, smoked paprika, salt, and pepper.
3. 3 Add the potatoes, corn, and broth. Bring to a boil, then simmer 15 to 18 minutes until the potatoes are very tender.
4. 4 Ladle about 3 cups of the soup into a blender, add the milk, and blend until smooth (vent the lid). Pour it back into the pot; the blended corn and potato thicken the chowder.
5. 5 Stir in the cream and warm through for 3 minutes without boiling. Taste for salt. Serve topped with the bacon and chives.

Nutrition (per serving)

Tips & Notes

• For a vegetarian version, skip the bacon, use 2 tablespoons butter, and add 1/2 teaspoon more smoked paprika.
• Simmer the stripped corn cobs in the broth for 15 minutes first for a sweeter, deeper flavor.
• Refrigerate up to 3 days; thin with a splash of broth when reheating.

Common questions