Vegetarian Gluten-free Potato Corn Chowder Recipe
Halloween is on its way, and I’ve got a treat for you (sorry, it’s not a sweet one this time). My Vegetarian and Gluten-free Potato Corn Chowder is the ultimate warm comfort food recipe for those brisk October nights. What I love most about this gluten-free soup is that you can make it ahead of time if you like, and just heat it up whenever you’re ready to eat. It’s actually even more delicious the second day, after the flavors have had some time to meld.
When my kids were little, this was a go-to recipe. It’s the perfect soup to have made in advance because it can get so hectic trying to get everyone’s costume on and get the kids out the door! It’s also the perfect soup to fill up on before a chilly night of trick-or-treating: It’s a thick, creamy and broth packed with tender chunks of potato and sweet corn. Sooo satisfying.
What’s the difference between a soup and a chowder?
A chowder has cream or milk in it but ALSO has chunks of vegetables and potatoes. A soup that is only creamy and smooth is a bisque. A chowder always has chunks of other ingredients. You may have heard of clam chowder before. This potato and corn version lends itself well to add-ins like ham, shrimp, and salmon.
What veggies and toppings are the best for corn chowder?
If you want to save time, omit the veggies in the list below and throw in a frozen bag of your favorite vegetable medley instead. Top it off with bacon bits, hot peppers, shredded cheddar cheese, chopped tomatoes or sour cream (or any combination of the above). Don’t worry too much about what kind of corn to use. This recipe works just as well with frozen or canned corn as with corn fresh off the cob. And don’t forget to grab a nice, crusty loaf of bread—trust me, you don’t want a drop to go to waste.
Try it with cornbread, too…
Want something sweet before you trick-or-treat? Try this soup with my traditional cornbread muffin recipe… and make sure to slather on the butter and drizzle it with honey. YUM.
Vegetarian and Gluten-free Potato Corn Chowder Recipe
Ingredients
- 2 tablespoons unsalted butter
- ½ cup finely diced onion
- 3 ribs celery, diced
- 1 cup finely diced peeled carrots
- 2 garlic cloves, minced
- 3 large Yukon gold potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- ½ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon ground white pepper
- 3 cups fresh or frozen corn kernels
- 1½ cups half and half or cream
- 2 tablespoons finely chopped Italian parsley
- Salt to taste
Instructions
- In a large pot, melt the butter on medium heat. Add the onion, celery, carrots, and garlic. Cook until the vegetables are tender, about 3 minutes.
- Add the potatoes, stock, thyme and rosemary. Add more stock, if needed, until the potatoes are completely covered. Bring to a boil, then reduce to a simmer. Cover and simmer until the potatoes are fork tender, about 10 to 12 minutes.
- Add the sweet corn and half and half or cream. Simmer for an additional 4 minutes.
- Remove 3 cups of the soup (including some of the potatoes and vegetables) and transfer it into a food processor or blender. Puree until smooth. Place the mixture back into the soup pot and stir to combine.
- Add the parsley and taste the soup. Add salt to taste. Serve right away or save until tomorrow. Enjoy!