Corn Chowder w/ GlutenFree Cornbread

I have been on a bit of recipe break because of lack of access to a kitchen to spread out and cook in ☹️ but now I’m home for a bit and it was snowing yesterday which made me want cozy soup. While watching one of my many favorite cooking shows one of the chefs made a “creamed” corn sauce and it was stuck in my mind since so decided on a chowder since it was snowing and about 10 degrees outside. This is such a cozy chowder and it freezes great.

This recipe makes about 3 qts


1 cup diced yellow onion

2 cloves garlic minced

3 stalks celery diced

2 16oz bags frozen corn- save 1.5 cups to purée

2 cups diced russet potato

1 cup diced sweet potato

1 13oz can of full fat coconut milk

1 4oz can hatch green chilis

1 large poblano diced

Salt and pepper to taste

1 Tbs olive oil (optional)

Scallions and fresh parsley to garnish


1.Heat oil in a stock pot over med high heat. Add onion and celery and cook till onions are translucent.

2. Purée 1.5 cups of corn in a food processor with about 1 cup of water.

3. Add remaining veg to pot and stir. Cook about 2 minutes then add coconut milk and puréed corn. Add 3 cans (use coconut milk can) of water and season with S&P to taste.

4. Let cook uncovered on med heat until potatoes are soft and soup has thickened a bit, about 30 minutes.

Serve with favorite sides or i like this gluten free corn bread.Gluten-free Cornbread Recipe

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