Gluten-Free Corn Chowder Recipe

IMG_2345While it may be bright and sunny skies where you live in mid-March, here in New England we’re getting an 18″ of snow! Who better to make a chowder than a New Englander on a snowy day!

I’m a huge fan of chowder, but the canned crap at grocery stores just doesn’t cut it for me. I’m also a fan of knowing what goes in the food I eat, so that burnt paste in a hot pot at the end of a salad bar doesn’t work for me either.

This gluten-free recipe has also been kid approved! The recipe makes about 4 bowls worth of chowder, and is only 760 calories!! This is for all four bowls, NOT per serving! I suggest using whole milk, as it will make a difference in the texture, quality, and thickness of the chowder. If you don’t use exactly what I have pictured (different brand of milk or bacon) then just add up your calories as you add ingredients.



Print Recipe
WICKED Good Chowdah
Gluten free New England Corn Chowder
  1. Cook bacon in skillet, remove bacon, and set aside.
  2. Combine stock and milk in a large pot, and simmer on med-low heat.
  3. Chop potatoes and bring to a boil in sauce pan. Drain when tender.
  4. Dice vegetables and sautee in bacon grease for 3 minutes on med-hi heat.
  5. Add white rice flour and a tablespoon of water. Allow to thicken.
  6. Add all ingredients to the milk and stock.
  7. Bring to boil, stirring constantly, and then remove from heat and cover for 10 minutes.
Recipe Notes

If you want to add a bit of fat, feel free to top with cheese or more bacon!

Share this Recipe