Gluten-Free Tuesday: Corn Chowder Recipe Recipe

Name: Gluten-Free Tuesday: Corn Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 small onion, finely diced; 1/4 cup sweet rice flour; 3 cups milk, warmed; 2-3 cups homemade chicken stock or store-bought reduced-sodium broth; 2 cups corn, either fresh cut from the cob or frozen; 2 medium russet potatoes, peeled and diced (about two cups); 1/2 teaspoon dried thyme; Salt and freshly ground black pepper; 1/4 teaspoon hot pepper sauce

Servings: persons

2 tablespoons unsalted butter
1 small onion, finely diced
1/4 cup sweet rice flour
3 cups milk, warmed
2-3 cups homemade chicken stock or store-bought reduced-sodium broth
2 cups corn, either fresh cut from the cob or frozen
2 medium russet potatoes, peeled and diced (about two cups)
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/4 teaspoon hot pepper sauce

1
Melt butter in large pot over medium-high heat. Add onion and cook, stirring with a wooden spoon, until tender but not brown, about three minutes.
2
Switch to a whisk and stir in sweet rice flour. The flour will coat the onions and be very dry. Whisking constantly, cook for three minutes. In a slow and steady steam, add milk. Allow the paste to absorb the milk as you add it. This will prevent clumping. At first, add the milk slowly; as you add more milk, you can slightly increase the pouring speed until it's all in. Stir in the chicken stock, corn, potatoes, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
3
Bring the soup to a gentle boil. Lower the heat to medium-low and simmer (look for occasional gentle bubbles) for 45 minutes.
4
Ladle about two cups of the soup into a blender and blend until smooth. The soup shouldn't fill the blender more than halfway. If you have a small blender, do this in batches.
5
Return the pureed soup to the pot and stir to combine. Add the hot pepper sauce. If you prefer your chowder thin, add the additional cup of stock. Taste and adjust the seasoning with salt and pepper as needed. Simmer over medium heat for five minutes, or until the soup is hot. Serve.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 small onion, finely diced, 1/4 cup sweet rice flour, 3 cups milk, warmed, and more.

Yes, Gluten-Free Tuesday: Corn Chowder Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten-Free Tuesday: Corn Chowder Recipe

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