Gluten Free Classic Corn Chowder

Total time1 hr

Prep time20 min

Cook time40 min

4.5

(19)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
2 tbsp unsalted butter
1 medium yellow onion, finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
4 cups low-sodium chicken broth
1 lb yukon gold potatoes, cut into ½-inch cubes
4 cups fresh or frozen corn kernels (from about 5 ears if fresh)
1 tsp fresh thyme leaves
1 tsp smoked paprika
1 cup heavy cream
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Cook the bacon pieces in a large Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
2
Add the butter to the pot with the bacon fat and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!