This gluten free corn chowder is not your typical corn chowder recipe made with lots of bacon and heavy cream. Instead, I’ve substituted hatch green chiles and bumped up the corn flavor by adding both creamed corn and whole corn kernels.
What I love about this recipe is that the corn flavor is really highlighted (I mean it is called corn chowder right?) and also has a spicy little kick from the hatch green chiles. The best part is that is uses mostly pantry staples, so it’s easy to keep the ingredients on hand when you need a quick and easy weeknight meal!
What You’ll Need For This Gluten Free Corn Chowder
- Avocado Oil – choose an unsaturated fat that is heart healthy (avoid canola and vegetable oils)
- Onion – use a white or yellow onion
- Garlic – freshly minced garlic is best, but pre-chopped garlic will work as well
- Vegetable Broth – use unsalted gluten free vegetable broth
- Milk – choose either whole cow’s milk or your favorite dairy-free alternative
- Creamed Corn – use creamed-style canned corn
- Whole Corn – use unsalted canned or frozen
- Hatch Green Chiles – look for a gluten free brand (I use hatch)
- Sea Salt – choose a high quality salt if possible
- Cilantro – cilantro as a topping adds freshness to this chowder
- Avocado – fresh avocado chunks on top add richness
This Corn Chowder Recipe Can Be Made:
- Dairy Free – use dairy-free milk instead of cow’s milk
- Gluten Free – it naturally already is!
- Peanut Free – it naturally already is!
- Soy Free – it naturally already is!
- Vegan – use dairy-free milk instead of cow’s milk
- Vegetarian – it naturally already is!
How To Store Gluten Free Corn Chowder:
After the corn chowder has cooled completely, ladle into a storage container and refrigerate for up to 5 days.
To Freeze Gluten Free Corn Chowder:
Ladle the chowder into individual glass jars (canning jars work really well) and place in the refrigerator for a few hours or until cooled. Once the chowder has cooled, transfer to the freezer and store for up to two months.
How To Meal Prep This Gluten Free Corn Chowder:
To meal prep this corn chowder, add all ingredients into a storage container and refrigerate until needed. When ready to eat, pour everything into a large pot and heat until potatoes are tender.
How To Reheat Gluten Free Corn Chowder:
From frozen – remove the chowder from the freezer and place in the fridge overnight to thaw. Alternatively, submerge the glass jar in room temperature water (just below the ring line) for 20 minutes until the chowder has defrosted. Remove the lid and pour the contents into a small saucepan on the stove. Cover with a lid and heat over medium-low heat until chowder is completely warmed through.
From fridge – ladle the desired amount into a small saucepan on the stove. Cover with a lid and heat over medium-low heat until chowder is completely warmed through.
How to Keep This Gluten Free Corn Chowder Recipe Celiac Safe:
1. Look For Gluten Free Diced Green Chiles
Hatch green chiles are a general name used to describe green chiles grown in the Hatch Valley region in New Mexico. They can be purchased whole or diced (this recipe calls for diced, but you can easily purchase them whole and chop them up yourself) as well as mild or spicy! I use Hatch brand because they are certified gluten free!
2. Avoid Cross Contact
Remember, cross contact is very likely to happen in kitchens that contain some gluten. Be sure that all of your dishes and utensil are washed properly to ensure that they are clean and safe to use! Learn more about what cross contact is, and how to prevent it in your kitchen.
Gluten Free Corn Chowder with Hatch Green Chilis
Equipment
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Large dutch oven or heavy-bottomed pot
Ingredients
- 2 tablespoons avocado oil (sub light olive oil)
- 1 large onion (diced into ½" pieces; white or yellow)
- 3 cloves garlic (minced)
- 2 cups vegetable broth
- 1 cup cow's milk (sub coconut milk if vegan/dairy free)
- 15 oz can creamed corn
- 15 oz can whole kernel corn
- 4 oz ca diced Hatch green chiles
- 2 medium yukon potatoes (diced into 1-in cubes; ~3 cups)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- cilantro (minced; optional for serving)
- avocado (diced; optional, for serving)
Instructions
- Heat the oil in a large pot over medium-high heat. Once the oil is hot, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for an additional minute, until fragrant.
- Add the vegetable broth, milk, creamed corn, whole corn, green chilies, and potatoes. Bring the mixture to a boil and immediately reduce the heat to a simmer. Cover and cook for 10-15 minutes until the potatoes are tender. Cook times may vary greatly depending on the size of the diced potato.
- Ladle the chowder into individual bowls, top with diced avocado and cilantro and enjoy while it's hot!
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