Gluten free dairy free corn chowder

Gluten free dairy free corn chowder

Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Gluten Free
Meal type Appetizer, Main Dish, Soup, Starter
Misc Child Friendly, Freezable, Serve Hot
vegan corn chowder, gluten free corn chowder, dairy free corn chowder


  • 1 cup yellow cornmeal
  • 1/4 cup Tapioca starch
  • 1/8 cup sugar
  • 3 cups plain, unsweetened milk alternate
  • 2 medium sweet potatoes or yams, peeled & diced
  • 3 tablespoons Olive oil
  • 1 onion, diced
  • 4 Garlic cloves, sent through press
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 16 oz. bag frozen corn
  • 8 cups vegetable stock
  • 1/4 cup parsley
  • salt & pepper to taste


  • 1 1/2 cubed chicken, diced (omit ingredient for vegan version)


Our family used to love a chicken corn chowder recipe from Cook's Illustrated magazine, but the original recipe contains, butter, whole milk, cheese and pre-packaged cornbread mix...all of the things my kids can't have. So this is my allergen-free version based on their recipe.


1. Mix cornmeal, tapioca starch, sugar and milk alternate in a large bowl and set aside.
2. Saute onion, chicken & garlic in oil; add spices and stir well.
3. Add vegetable stock and sweet potatoes or yams and simmer 10 minutes or until potatoes are tender.
4. Add in cornmeal mixture and parsley and simmer until thick. Make sure you scrape the bottom of the pot so the cormeal mixture doesn't stick and cake to the pan.
5. Add corn and salt & pepper to taste. Serve with cornbread and honey or gluten free toast.