Creamy corn chowder is such a comforting and classic New England dish! You can find it at many restaurants in the north east, and we especially love it served in a bread bowl! Here’s how to make a delicious gluten free version, with an optional chipotle twist!
Healthy Corn Chowder
You might ask, is there naturally gluten in chowder? Typically there is, as flour is one of the main ways used to thicken it. This version will be completely gluten free!
I really like this brand of gluten free flour for cooking, Just About Foods all purpose gluten free flour. Note, it’s not my favorite for baking as some recipes come out too crumbly, so I like to save this brand for cooking recipes such as this.
You can use whatever bacon you’d like, but I recommend Naked Bacon, as they humanely raise their animals and feed them naturally. There’s also no sugar added to this bacon!
I also like to make my own bone broth from grass fed and finished cows so I know I’m getting the healthiest broth possible. Grass finished means that the cow was fed grass in their final days, not just the majority of their lives. Grass fed cows don’t necessarily have this distinction.
Another really great option is to use free range chicken broth! If you don’t make your own broth, it may even be easier to find this in stores. Just read your labels carefully for sneaky ingredients, like added sugar and MSG!
Read your labels when choosing your corn, as some have added sugar!
Ingredients needed for Stove Top Corn Chowder
- 8-12 oz. bacon
- Red Peppers
- Heavy Cream
- All purpose Gluten-free flour
- White cheddar cheese
- Chipotle Powder
How to Make Chipotle Corn Chowder
Start by cooking up the bacon in your pan and setting it aside.
To the same pot you cooked the bacon, saute the onion and garlic for just a few minutes, or until translucent.
Add in the broth, and loosen up the browned bits that stuck to the pan from the bacon.
Add the potatoes and bring to a boil, for roughly 10 minutes, or until the potatoes are soft.
Add in the red pepper and corn, and cook just a few minutes longer.
Turn the heat to low. Mix together the heavy cream and flour, and slowly blend it into the chowder.
Add the cheese and mix thoroughly.
Add in salt, pepper, and chipotle pepper to taste. Enjoy!
Tips for Gluten Free Corn Chowder
I love to make this a gluten free chipotle corn chowder! Use Naked Bacon’s Chipotle Bacon, it’s so delicious! You’ll get that smoky flavor without it being too overpowering. Add in chipotle powder to taste.
You can use yellow cheddar, but traditionally for a corn chowder, a white cheddar cheese is used.
It’s up to you to peel the potatoes or not, I like it both ways. I typically peel them when they are not organic, as potatoes are on the dirty dozen list!
I say “to taste” for the salt and pepper because your broth is any brand you like or made how you like, and you may already have a well seasoned broth to begin with!
The same goes for the chipotle powder. I love the smoky flavor it adds, but I don’t like too much, however others like it much smokier than I do.
Cooking Tools for Gluten Free Corn Chowder with Bacon
The most helpful cooking tool I have for this chowder is my Lodge Cast Iron Dutch Oven. Fun fact, I actually won it on an Instagram live during quarantine!
It’s perfect to cook the bacon in, AND cook the whole soup! It’s big too and can hold a lot.
Otherwise, all you’ll need is a wooden spoon and measuring cups! Also a cutting board and knife for the onion and garlic.
How to store and reheat
Store any leftovers in an airtight container. Keep in the fridge for up to 5 days, but definitely not longer than the sell by date on the heavy cream.
Preferably use a glass container so you avoid using plastic.
Reheating on the stove top is best!
More Healthy and Gluten Free Soup Recipes
Gluten Free Corn Chowder
- 8-12 oz bacon Naked Bacon's Chipotle bacon is best
- 2 small onions or 1 large onion, chopped
- 4 cloves garlic chopped
- 4 cups broth
- 3 medium potatoes chopped
- 1 red bell pepper chopped
- 2 cans corn
- 1 cup heavy cream
- 4 tbsp all purpose gluten free flour
- 1 cup white cheddar cheese
- chipotle pepper
- Place a large pan over medium heat. Add the bacon slices in batches and cook until done. Set aside.
- Add the onion and garlic to the pan and cook in the bacon grease. Cook just a couple minutes, or until translucent.
- Add the broth, and mix anything burnt to the pan from the bacon so it adds flavor.
- Add the potatoes and bring to a boil. Cook for roughly 10 minutes, or until the potatoes are just about done.
- Add the red pepper and corn, and boil for 2 more minutes.
- Turn the heat to low. Mix together the heavy cream and flour. Slowly mix it into the chowder.
- Add the cheese and mix thoroughly. Add spices to taste. Enjoy!
Did you make this Gluten Free Chipotle Corn Chowder? Leave me a comment below and let me know how you liked it! I love hearing your feedback.
Feel free to share a picture on Instagram and tag me @thecleanhappylife!