Spicy Corn Chowder GF CF
We have a decided obsession with corn chowder in our family. It started with Jason's Deli and their super yummy Poblano Corn Chowder (our recipe here), and then Wolfgang Puck's canned Corn Chowder. One chilly, dreary, freezing winter day, I decided I could not live without corn chowder, that was safe to eat on a gluten free, casein free diet. I was leaving out the low carb, grain free part, because I just wanted a creamy, delicious, slightly spicy bowl of corn chowder.
So I did a little searching on the web and combined my recipe for Chicken Poblano Chowder, into a GF CF version of Spicy Corn Chowder that was an immediate hit. Making a huge pot, I thought it would last for awhile....wishful thinking! We will definitely be making this again and again!
35 min | 15 min prep
SERVES 8-12
- drizzle of EVOO
- 4 potatoes, finely diced
- 3 large carrots, diced
- 1 large onions, diced
- 5 celery ribs, sliced
- 1 can organic creamed corn (15 oz, yeah, cheater, cheater!)
- 1 can organic corn (15 oz, uh-huh, cheater again but so worth it!)
- 2 tablespoons minced garlic
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- 2 teaspoons cumin
- 1 teaspoon dried thyme
- 1 1/2 to 2 quarts chicken stock
- 2 cups coconut milk UNSWEETENED
- 1 cube of habanero/jalapeno mixture or 1-5 diced jalapenos - make according to your desire for spice
- In a large soup pot, saute diced potatoes with onions, until onions are translucent. The onions will flavor the potatoes and make them delicious.
- Add celery, garlic, and carrots, saute.
- Add chicken stock, salt, pepper, cumin and thyme.
- Add both cans of corn, then blend in the UNSWEETENED coconut milk and thoroughly heat
- Adjust flavorings, and serve.
Can top with crispy bacon and avocados, shredded chicken and cilantro, or diced ham to make it more of a meal!