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Gluten-Free and Dairy-Free Chicken Corn Chowder

Our chowder is pretty awesome, but not only is it rich and luxurious, it is also free from both gluten and dairy.

Servings 1 quart

Ingredients

Roux:

  • 1/4 cup Smart Balance or other dairy-free butter alternative
  • 1/2 - 2/3 cup Mehl's Gluten-Free All-Purpose Flour use more for a thicker chowder
  • 1 (13- 14 ounce) can coconut milk not the coconut milk that comes in a milk like container. This coconut milk has the natural coconut fats still

Soup:

  • 1 medium to large potato peeled and cut into thin quartered slices
  • 2 ½ cups water
  • 1 chicken breast fully cooked and diced
  • 4 stalks celery cut into ¼ inch slices
  • 1 (14 ounce) can sweet corn including water
  • 1 quart chicken broth
  • 1 teaspoon black pepper
  • ½ teaspoon garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon basil

Instructions

Roux:

  1. Place the Smart Balance and the coconut milk into a sauce pan, and heat until the Smart Balance is fully melted.

  2. Add the Mehl’s Gluten-Free Premium Flour and whisk in until there are no lumps.

  3. Turn heat up and keep stirring until the entire mixture just starts to boil.

  4. Set aside.

Soup:

  1. Add water, potatoes, chicken, celery, can of corn (including water), soup base, and spices to soup pan.

  2. Mix well, heat for about 20 minutes at medium high heat until potatoes start to soften.

  3. Add the roux mixture into pan, mixing well until the soup look uniform.

  4. Take off of heat and serve, making sure soup is not too hot to eat first.

Recipe Notes

If you would prefer to make it just gluten-free simply substitute butter for Smart Balance, and heavy cream of half and half for canned coconut milk.