Corn Chowder is a recipe that is always on our summer must-have list. It's made in one pot, and seriously delicious.
Sweet corn (use either fresh from the cob, canned, or frozen), sweet orange and red bell peppers, onion, and crispy bacon in a creamy, cheesy broth. We melt a mixture of Monterey cheese and pepper jack for the perfect touch of heat. Dip some bread into this soup, and then dinner's on.
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Looking For Some Gluten Free Bread to Go with Corn Chowder?
Honey Oat Bread – Best Gluten Free Baking - I love the combination of this bread with this chowder. The honey and butter on top compliments the heat from the pepper jack cheese.
Gluten Free Dinner Rolls (that rise!) – Great Value Recipe
Gluten Free Cornbread – Fluffy, Easy Dinner Side - If you want more corn with your corn, this one's for you.
Looking For More Summer Recipes?
Gluten Free Coconut Shrimp with Peach Lime Sauce
Teriyaki Salmon – Gluten Free – The BEST Homemade Teriyaki Sauce!
How to Cook Lobster the Maine Way
Gluten Free Cheddar Bay Biscuits – Red Lobster Copycat
Southwest Salad with Chicken and Taco-Ranch Dressing | Gluten Free
Salmon with Mango Salsa and Sticky Rice – Easy Summer Dinner
What Ingredients Do I Need to Make Corn Chowder?
- Corn kernels. Either fresh cut from the cob, canned, or frozen will do here.
- Butter. Either unsalted or salted, just watch the salt you add later on if using salted butter.
- Yellow onion
- Red and orange bell peppers
- Chicken broth
- Bacon
- High quality gluten-free all purpose flour. I use Bob's Red Mill GF 1:1 (the blue bag).
- Half-and-half
- Monterey jack cheese
- Pepper jack cheese
- Chives, for serving (optional)
*I highly recommend adding in potatoes to this chowder if you want it to have more sustenance, or if you're not planning on pairing it with bread. Diced gold potatoes would be my preferred pick.
**If not dining gluten-free, you can swap the GF flour for regular all-purpose flour.
How to Make Corn Chowder:
- Heat a large soup pot over medium heat.
- Add in the chopped bacon, stirring frequently. Cook until browned and crispy, about 8-10 minutes. Tip: I "chop" my bacon by cutting it with scissors straight into the pan.
- Remove the bacon from the pot with a slotted spoon, and place on a plate lined with paper towels to absorb the excess grease. Set aside for topping the soup later. Note: If you're soup is taking too long, you may later need to put the bacon in the fridge in the meantime, or keep it on a warm setting in the oven.
- Drain all except for 2 tablespoons of bacon grease from the pot. Then, add in the butter and onions. Cook until translucent, about 3 to 4 minutes.
- Add in diced bell peppers and corn. Stir. Allow to cook for about 1 to 2 minutes, until the colors are vibrant.
- Sprinkle the gluten-free flour over top of the vegetables; then stir to combine. Allow the flour taste to cook off, about 1 minute.
- Add in the broth, salt, and pepper, then stir. Cook until slightly thickened, about 3 to 4 minutes.
- Reduce the heat to low, and stir in the half-and-half. Cover and simmer for about 15 minutes.
- Then, add in the grated cheeses, stirring until completely melted and incorporated. Taste test the soup and then season with more salt and pepper to taste.
- Serve the chowder topped with the crispy bacon and chives. Eat alongside gluten-free bread.
- Enjoy!
Corn Chowder with Bacon and Cheese - Gluten Free
Ingredients
- 1 lb bacon chopped with scissors
- 4 tablespoon unsalted or salted butter (½ stick)
- 1 yellow onion diced
- 3 orange and red bell peppers diced
- 5 ears of corn with kernels sliced off, or 2 cans of corn, or 12-16 oz. frozen bag of corn
- ⅓ cup high quality gluten-free all purpose flour, or regular all purpose I used Bob's Red Mill GF 1:1 (the blue bag)
- 6 cups chicken broth
- 2 cups half-and-half
- 1 cup (heaping) Monterey jack cheese grated
- 1 cup (heaping) pepper jack cheese grated
- salt and pepper to taste I recommend starting with ½ teaspoon salt and ⅛ teaspoon black pepper
- chives for garnishing optional
- bread for dipping optional
Instructions
- Heat a large soup pot over medium heat.
- Add in the chopped bacon, stirring frequently. Cook until browned and crispy, about 8-10 minutes. Tip: I "chop" my bacon by cutting it with scissors straight into the pan.
- Remove the bacon from the pot with a slotted spoon, and place on a plate lined with paper towels to absorb the excess grease. Set aside for topping the soup later. Note: If you're soup is taking too long, you may later need to put the bacon in the fridge in the meantime, or keep it on a warm setting in the oven.
- Drain all except for 2 tablespoons of bacon grease from the pot. Then, add in the butter and the onions. Cook until translucent, about 3 to 4 minute.
- Add in diced bell peppers and corn. Stir. Allow to cook for about 1 to 2 minutes, until the colors are vibrant.
- Sprinkle the gluten-free flour over top of the vegetables; then stir to combine. Allow the flour taste to cook off, about 1 minute.
- Add in the broth, salt, and pepper, then stir. Cook until slightly thickened, about 3 to 4 minutes.
- Reduce the heat to low, and stir in the half-and-half. Cover and simmer for about 15 minutes.
- Then, add in the grated cheeses, stirring until completely melted and incorporated. Taste test the soup and then season with more salt and pepper to taste.
- Serve the chowder topped with the crispy bacon and chives. Eat alongside gluten-free bread.
- Enjoy!
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