This creamy corn chowder is gluten free and perfect for cozy fall nights. Made with fresh corn, it’s a healthier twist on a classic recipe. Trust me, you, like me, will be craving this chowder every time you see corn on the cob!
What you’ll love about this recipe
- Gluten-free: There is no flour in this chowder, please watch the broth or stock labels to make sure no gluten in the ingredients list (or make your own stock)!
- Fast weeknight meal : With just a handful of ingredients, this one gets in front of your famished loved ones in no time!
- Hearty and satisfying: Perfect for a cozy autumn meal.
- Flavorful and full of textures: Packed with sweet and crunchy corn, flaky trout, buttery potatoes and freshened up with the lemon juice.
- No flour, butter or heavy cream: My version is a healthier alternative to traditional chowders.
Ingredients you’ll need
- Vegetable or chicken broth – I use organic chicken stock cubes to make my broth, but if you like a cleaner taste, opt for vegetable stock.
- Olive oil – don’t get me wrong, I love butter as much as the next woman, and I won’t stop you from using butter. But I just love using olive oil with most of my meals, for health’s sake !
- Onion – here’s where you go big, you just want a large onion, diced finely.
- Potatoes – I used red Desiree potatoes, they keep their shape in the broth, but are easy to smash for thickening the chowder.
- Corn on the cob – it is fall after all, so fresh corn is the next level! If you are making this with canned or frozen corn, it will be just as good.
- Lemon – juiced, tames the sweetness of that corn and brings all those clean flavors together.
- Dill – it’s my go to herb for this corn chowder, but I think parsley works well too.
- Spring onions or chives –
- Sour cream (optional)
- Trout or salmon fillets – I made this chowder with flash fried fresh trout, but also with hot smoked salmon, that smokiness it’s such a game-changer.
How to make corn chowder (gluten free )
Time needed: 30 minutes
This corn chowder is gluten free, so creamy and perfect for cozy fall nights. Made with fresh corn, it’s a healthier twist on a classic recipe. Trust me, you, like me, will be craving this chowder every time you see corn on the cob!
- Prep the veggies
Peel the onion and potatoes. Dice the onion finely and cut the potatoes into 1-inch cubes. Slice the corn from the cob vertically and set aside.
- Get that flavor base right: sauté the onion
In a medium to large saucepan, heat the olive oil over medium heat. Add the diced onions and cook until softened and translucent, but not caramelized.
- Add vegetables and broth:
Add the potatoes, corn, and broth to the saucepan. Bring to a simmer, cover, and cook for 15 minutes or until the potatoes are cooked through but still hold their shape.
- Cook the fish
While the potatoes are cooking, sear the fish fillets in a separate pan until barely cooked. Flake the fish roughly with 2 forks.
- Combine and serve:
Once the potatoes are cooked, add the flaked salmon to the broth and remove the pan from the heat. Stir in the lemon juice and chopped dill. Season with salt and pepper to taste. Divide the chowder between bowls and garnish with dill fronds, snipped chives, and a dollop of sourcream, if desired.
Pro Tips
- For a thicker chowder, slightly mash some of the potatoes before adding the fish.
- Add a splash of white wine to the broth for extra flavor.
- Garnish with more fresh herbs like lemon thyme or parsley and snip spring onions or chives for added freshness.
Nutritional benefits
Of course the abundance of vegetables, herbs and oily fish makes this dish such a wholesome nourishing option. But for me, the hero here is the corn, good amount of fiber to feed those friendly gut bacteria happy!
Servings
This recipe yields 3 portions, enough for a small family. I really think you should double it because everyone will ask for seconds!
What to serve with this chowder
- We tend to eat this filling chowder on its own, since it’s a little carb heavy with the potatoes, but you cannot go wrong with a slice of toasted sourdough or ciabatta.
- Sometimes I top it with some sourdough croutons (if you have any stale sourdough after baking my same day sourdough bread) and a dollop of sour cream.
- Another healthy idea is to eat this leftover corn chowder cold (or at room temperature), because the cold potatoes nutrition increases (due to increase in resistant starch through cooling).
variations and substitutions
- VEGETARIAN: Replace the trout or salmon with a plant-based protein like tofu or tempeh. Or just skip the fish!
- SPICY: This chowder lends itself to a hint of fresh kick, I think if you like spicy, add a little diced green jalapeño, it will be a fab pairing!
- CREAMY: If you prefer a creamier texture, drizzle a little coconut milk or sour cream or even natural yogurt. Personally, not a huge fan of heavy cream, you will see most chowder recipes calling for it. This chowder does not need it, trust me!
I’d love to hear from you if you make this gloriously thick yet healthy corn chowder. It’s an absolute must for when the fall’s chill starts settling.
- If you make my recipe, take a snapshot for your Instagram
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recipe FAQ
Yes, you can use frozen corn kernels instead of fresh. You will want to hold back a little broth and add after the corn is cooked, if not too watery.
I love hot smoked fish with this chowder, whether salmon or haddock or cod.
Totally, just skip the fish and the sour cream, or add plant based protein to it, for example some lentils to bulk it up.
Corn chowder gluten free recipe
Equipment
- 1 medium saucepan
- 1 Chopping board
- 1 knife
- 1 frying pan to sear the fish
Ingredients
- 1 liter vegetable or chicken broth
- 2 tbsp olive oil
- 1 onion diced
- 3 potatoes diced
- 2 fresh corn on the cob
- 1 lemon juice squeezed
- A handful of dill chopped
- A few snips of spring onions or chives
- 1 tbsp Sour cream to finish, optional
- 2 trout or salmon fillets
- Salt and black pepper to taste
Instructions
Prepare the vegetables:
- Peel the onion and potatoes. Dice the onion finely and cut the potatoes into 1-inch cubes. Slice the corn from the cob vertically and set aside.
Sauté the onion:
- In a medium to large saucepan, heat the olive oil over medium heat. Add the diced onions and cook until softened and translucent, but not caramelized.
Add vegetables and broth:
- Add the potatoes, corn, and broth to the saucepan. Bring to a simmer, cover, and cook for 15 minutes or until the potatoes are cooked through but still hold their shape.
Cook the fish:
- While the potatoes are cooking, sear the fish fillets in a separate pan (brushed with olive oil) until barely cooked, this takes 2 minutes on each side.
- Flake the fish roughly with 2 forks.
Combine and serve:
- Once the potatoes are cooked, add the flaked salmon to the broth and remove the pan from the heat.
- Stir in the lemon juice and chopped dill. Season with salt and pepper to taste.
- Divide the chowder between bowls and garnish with dill fronds, snipped chives, and a dollop of sour cream, if desired.
Notes
- For a thicker chowder, slightly mash some of the potatoes before adding the fish.
- Add a splash of white wine to the broth for extra flavor.
- Garnish with more fresh herbs like lemon thyme or parsley and snip spring onions or chives for added freshness.
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This is a go-to when I don’t want to put in too much work for dinner, but still want to whip something up that tastes amazing. A cozy classic!
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