Gluten-free corn chowder

The ingredients for the gluten-free corn chowder

• Bacon: I like using turkey bacon strips because they’re a bit leaner than regular bacon and they’re low FODMAP. You can use regular bacon too, just make sure no high FODMAP spices have been added.
• Corn: I used canned corn.
• Potatoes: it’s best to go for tender potatoes, such as Yukon gold potatoes.
• Broth: I make the broth with 1 liter of water and low FODMAP soup base.
• Herbs & spices: season the soup with salt, black pepper, paprika, and dried thyme. It’s also delicious served with fresh chives on top.
• Cornstarch: naturally gluten-free and used to thicken the soup.
• Lactose-free cream: I use lactose-free heavy cream for this. You can also swap it for a lactose-free cooking cream.

How to make the corn chowder

• Step 1. Bake the bacon until crispy and set aside.

• Step 2. Add the corn, potatoes, broth and dried herbs to a soup pan. Bring to a boil and let simmer for 15-20 minutes until the potatoes are soft.

• Step 3. Blend the soup with an immersion blender until partially smooth or fully smooth (depending on your preference).

• Step 4. Thicken the soup with some corn starch mixed with water. Stir in the lactose-free cream and the pieces of bacon. Serve with fresh chives.

Frequently Asked Questions about corn chowder

Looking for more tasty soup recipes?

Try one of these:

• Low FODMAP potato soup
• Low FODMAP chicken soup
• Low FODMAP carrot zucchini soup
• Low FODMAP roasted pumpkin soup

Gluten-free corn chowder

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• Author: Karlijn Wever
• Total Time: 30 min
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Gluten-free corn chowder with potatoes and bacon. A delicious hearty winter soup. Low FODMAP and lactose-free.

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Ingredients

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• 200 g bacon bits (I use turkey bacon strips because they’re a bit leaner)*
• 400 g potato, peeled
• 400 g canned corn
• 1 liter broth (use a low FODMAP soup base)
• 2 tsp cornstarch
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• 220 g lactose-free heavy cream
• Optional: fresh chives

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Instructions

1. Heat a soup pot and cook the bacon until crispy. Remove the bacon from the pot and set aside.
2. Peel the potatoes and cut them into chunks. Drain the corn and rinse with cold water.
3. Make the broth by dissolving low FODMAP soup base in 1 liter of boiling water.
4. Add the broth, potatoes, corn, salt, pepper, thyme, and paprika to the pot and bring to a boil.
5. Lower the heat so the soup simmers gently and cook for 15–20 minutes. The soup is ready when the potatoes are soft.
6. Depending on how chunky you like your soup, you can blend it completely with an immersion blender, or just blend part of it so some texture remains. I like a little chunkiness, so I only blend it briefly.
7. Add the cornstarch to a small bowl with a splash of water. Stir until smooth and whisk it into the soup to thicken it slightly.
8. Pour in the lactose-free heavy cream and add the bacon bits (save a few for garnish). Let it heat through.
9. Divide the soup into bowls and top with the reserved bacon and fresh chives.

• Prep Time: 30 min
• Cook Time: 20 min
• Category: Soup
• Method: Stove
• Cuisine: American