Gluten-free Corn and Potato Chowder

Gluten-free Corn and Potato Chowder Recipe - Vegetarian Food

Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Gluten-free Corn and Potato Chowder is a delicious and hearty soup that is perfect for a cozy night in. Packed with flavor and nutrients, this soup is sure to become a favorite in your household.

History

Corn and potato chowder has been a popular dish in American cuisine for many years. This gluten-free version of the classic recipe is a great option for those with dietary restrictions or preferences.

Ingredients

4 cups peeled and chopped potatoes
1.5 cups chopped celery
2.5 cups chopped green onions
2 to 3 tbsp olive oil
2 vegetable bouillon cubes
3 to 4 tsp tamari soy sauce
3 to 4 tsp parsley
1 to 2 tsp honey
1.5 tsp paprika
1 tsp sea salt
1 tsp dill
1 tsp thyme
a dash of cayenne pepper
2.5 cups water or vegetable stock

How to prepare

Steam the green onions and celery until they are tender.
In a large frying pan, sauté the green onions in oil for one to two minutes. Then, add all the seasonings and sauté for one more minute.
Fill the blender twice and blend all the ingredients until the mixture is fairly smooth. This will create a lovely light green soup.
Simmer everything on medium heat for 15–25 minutes until the sharpness of the onions is reduced and the flavors have a chance to blend together.
Serve the soup hot with bread, crackers, or other accompaniments.
This soup can be refrigerated and kept for 3–6 days.

Variations

You can add additional vegetables, such as carrots or bell peppers, to this soup for extra flavor and nutrients.

Cooking Tips & Tricks

Be sure to steam the green onions and celery before sautéing them to ensure they are tender.

- Blending the ingredients in a blender will create a smooth and creamy texture for the soup.

- Simmering the soup on medium heat allows the flavors to blend together and develop a rich taste.

Serving Suggestions

Serve this soup hot with a side of gluten-free bread or crackers for a complete meal.

Cooking Techniques

Steaming the green onions and celery before sautéing them helps to soften them and bring out their flavors.

Ingredient Substitutions

You can use any type of vegetable stock in place of the vegetable bouillon cubes in this recipe.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for 3-6 days.

Presentation Ideas

Garnish the soup with a sprinkle of fresh parsley or a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a side salad or a crusty loaf of gluten-free bread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat the soup on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this Gluten-free Corn and Potato Chowder contains approximately 250 calories.

Carbohydrates

This soup is a good source of carbohydrates, with the potatoes and corn providing a healthy dose of energy for your body.

Fats

The olive oil in this recipe adds healthy fats to the soup, which are essential for overall health and well-being.

Proteins

While this soup is not high in protein, you can easily add some protein by serving it with a side of grilled chicken or tofu.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin K, potassium, and magnesium.

Alergens

This recipe is gluten-free, dairy-free, and vegan, making it suitable for those with food allergies or dietary restrictions.

Summary

Overall, this soup is a nutritious and delicious option for a comforting meal. It is packed with vitamins, minerals, and flavor, making it a great choice for a healthy diet.

Summary

This Gluten-free Corn and Potato Chowder is a delicious and nutritious soup that is perfect for a cozy night in. Packed with flavor and nutrients, this soup is sure to become a favorite in your household.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a crisp autumn afternoon, the leaves were falling gently from the trees and the smell of pumpkin spice filled the air. I had just finished browsing through a local farmers market, picking up fresh ingredients for my next culinary adventure. As I was walking back to my car, I happened to overhear two women chatting about a new recipe they had tried for gluten-free corn and potato chowder. Intrigued, I stopped in my tracks and listened intently as they described the creamy, comforting soup that was bursting with flavors of sweet corn and hearty potatoes.

I couldn't resist the urge to approach them and ask for the recipe. They were more than happy to share, explaining that they had found it in a magazine and had made a few tweaks to suit their own tastes. I scribbled down the ingredients and instructions on a scrap of paper, thanking them profusely before heading home to give it a try myself.

As soon as I stepped into my cozy kitchen, I gathered all the necessary ingredients and got to work. I started by sautéing some diced onions and garlic in a bit of olive oil, letting them cook until they were fragrant and translucent. Next, I added in some diced potatoes and a generous amount of fresh corn kernels, letting them simmer in a rich vegetable broth until they were tender and bursting with flavor.

I then stirred in some coconut milk to add a touch of creaminess and a hint of sweetness. A sprinkle of smoked paprika and a dash of cayenne pepper added just the right amount of heat, while a handful of fresh herbs brought a burst of freshness to the dish. After letting the chowder simmer for a bit longer to allow all the flavors to meld together, I ladled it into bowls and garnished it with a dollop of dairy-free sour cream and a sprinkle of chopped chives.

As I took my first spoonful of the gluten-free corn and potato chowder, I was transported back to my childhood, when my own grandmother would spend hours in the kitchen, creating delicious meals that filled our home with warmth and love. The creamy texture of the soup, the sweetness of the corn, and the heartiness of the potatoes all worked together to create a dish that was truly comforting and satisfying.

I knew right then and there that this recipe would become a staple in my own kitchen, a dish that I would make time and time again to share with my family and friends. And as I sat at the table, savoring each spoonful of the chowder, I couldn't help but feel grateful for the serendipitous encounter at the farmers market that had led me to discover this wonderful recipe.

From that day on, the gluten-free corn and potato chowder became a beloved favorite in my household. I would make it for Sunday dinners, potluck gatherings, and any occasion that called for a warm and comforting meal. And each time I stirred the pot and let the aroma of the soup fill the air, I would think back to that autumn afternoon at the farmers market, where a chance conversation had led me to uncover a new recipe that would bring joy and nourishment to those I loved.

As I continue to share the recipe with others and pass it down through the generations, I am reminded of the power of food to connect us, to comfort us, and to bring us together. And I am grateful for the countless culinary adventures that have shaped me into the cook I am today, always seeking out new flavors and recipes to add to my repertoire.

So, if you ever find yourself in need of a warm and comforting dish to nourish your body and soul, I urge you to give this gluten-free corn and potato chowder a try. I promise you won't be disappointed. And who knows, maybe it will become a cherished favorite in your own kitchen, just as it has in mine.