AuthorE. Gluten
DifficultyBeginner
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Yields1 Serving
Prep Time30 minsCook Time15 minsTotal Time45 mins
 2 tbsp butter
 ½ fl oz chopped sweet onion
 ¾ cup diced red bell pepper
 ¾ cup chopped celery
 2 medium potatoes (cubed)
 4 cups frozen corn kernals
 6 cups water
 3 tbsp GF chicken bouillon
 sour cream for garnish
 Optional: ham, bacon, and green onions
1

In a large saucepan melt the butter and sauté the onion, pepper, and celery, stirring occasionally until the vegetables are soft, 10 minutes. Stir in the potatoes, 2 cups of corn, 4 cups of water, and the bouillon.

2

Bring the mixture to a boil, then reduce the heat. Let simmer for 10-15 minutes more.

3

In a blender, puree the remaining 2 cups of corn and 2 cups of water. Add to the simmering pot along with the salt.

4

Taste the broth. If the soup tastes too salty, add more water. If you want a thicker, creamier soup, thicken with 2 Tbs. cornstarch mixed with 1/4 cup water.

5

Remove from heat and serve. Garnish each bowl with sour cream.

Category

Ingredients

 2 tbsp butter
 ½ fl oz chopped sweet onion
 ¾ cup diced red bell pepper
 ¾ cup chopped celery
 2 medium potatoes (cubed)
 4 cups frozen corn kernals
 6 cups water
 3 tbsp GF chicken bouillon
 sour cream for garnish
 Optional: ham, bacon, and green onions

Directions

1

In a large saucepan melt the butter and sauté the onion, pepper, and celery, stirring occasionally until the vegetables are soft, 10 minutes. Stir in the potatoes, 2 cups of corn, 4 cups of water, and the bouillon.

2

Bring the mixture to a boil, then reduce the heat. Let simmer for 10-15 minutes more.

3

In a blender, puree the remaining 2 cups of corn and 2 cups of water. Add to the simmering pot along with the salt.

4

Taste the broth. If the soup tastes too salty, add more water. If you want a thicker, creamier soup, thicken with 2 Tbs. cornstarch mixed with 1/4 cup water.

5

Remove from heat and serve. Garnish each bowl with sour cream.

Gluten Free Corn Chowder