The flavors of gluten-free corn chowder, combined with a hint of spice from roasted green chiles, make a deliciously easy creamy soup. This canned corn chowder recipe is ready in under 20 minutes, making it perfect for any time!
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(This post has been sponsored by Del Monte Foods, Inc. All thoughts and opinions are my own.)
This old-fashioned recipe is based on my grandmother’s secret Corn Chowder with Creamed Corn recipe. In the old days, she made her corn chowder from canned cream of corn. I love taking my Grandma’s old recipes and creating gluten free versions. Her version of corn chowder is quick and easy! Make it in about 20 minutes!!
This soup has a dairy-free version too! If you are looking for a new favorite soup recipe, you will want to check out all of my Gluten Free Soup Recipes!
Why this corn chowder is great:
- This recipe is quick and easy to make.
- If you are on a budget, you will love this recipe. It is inexpensive to make, and it can feed a crowd!
- Make it more hearty by adding sausage.
- This recipe uses all easy-to-find pantry ingredients. It has the perfect thick consistency that chowders are known for.
- This creamy chowder can be made ahead.
I made this last November and followed the recipe to a T, had a perfect Creamy Corn Chowder that night for dinner. My husband requested it the other day and I had to hunt the recipe down again.
Heidi M., blog comment
This time I saved it.”
Allergen Information:
This delicious corn chowder is gluten-free, egg-free, soy-free, nut-free, and oat-free.
Del Monte grows with family farms; many of these farms have grown for Del Monte for generations, and they preserve the wholesome goodness you’d expect from your own backyard garden. The summer corn is picked at the peak of freshness, and you can taste that in every bite of this soup!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Canned Cream of Corn – Cream corn is what makes this recipe so good. Del Monte brand is gluten free. Most canned corn is made with yellow corn, but if you find white, you can use that as well.
- Green Chiles – You can use green chiles of any level of heat. Canned green chiles come in mild, medium, and hot heat levels.
- Chicken Broth – I recommend using low-sodium chicken stock or broth.
- Cheese – I love using Queso Fresco because it melts in beautifully. Cheddar is also delicious. If you are dairy-free, I recommend VioLife brand Cheddar.
- Cilantro – Fresh is best!
- Leeks – You can also use onions if you prefer.
- Garlic – Use fresh or jarred minced garlic. You can use garlic powder, but fresh garlic is better.
- Oil – Use any variety, I prefer olive oil.
- Salt – Use sea salt or kosher salt
- Black Pepper – Use to taste.
- Red Pepper Flakes – If you need more spice, crushed red pepper flakes are a good way to add more.
Step-By-Step Photos and Directions:
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Step 1: Wash your leeks (or onion) and slice them thinly on a cutting board. I prefer to make this soup stovetop, but it can also be made in a slow cooker or Instant Pot.
Step 2: Add the oil to a skillet and heat over medium heat for 1 minute. Add the leeks (or diced onion) and garlic—Sauté the leeks and minced garlic in the cooking oil over medium heat. Cook for 3-4 minutes until the leeks are softened.
Step 3: Add the canned cream corn and the rest of the chowder ingredients to a medium-sized soup pot. (Note: Do not drain the canned cream corn!) Stir in the leeks and garlic.
Step 4: Stir it with a wooden spoon to mix all of the soup ingredients. Bring the chowder to a boil over medium-high heat. Once the soup is boiling, turn the heat to low and cook for 10 minutes.
Step 5: Add the cheese, and simmer for 3 more minutes until the cheese melts in. Serve hot with sour cream, green onions, and crumbled crispy bacon garnish.
If you love this easy soup recipe, you will also love this creamy Roasted Acorn Squash Soup recipe!
Try these fun garnish ideas!
Pour the soup into bowls and garnish with a dollop of sour cream, crumbled bacon, and fresh chopped cilantro. You can also garnish with:
- Jalapeños
- Cheddar Cheese
- Tomatoes
- Toasted Pumpkin Seeds
Frequently Asked Questions:
You can definitely make this corn chowder dairy-free. You can use dairy-free cheese or omit the cheese altogether.
I haven’t tested the recipe with fresh corn, but it should be fine to use fresh corn. You will need an immersion blender to partially chop the corn kernels into the soup. You will need to add a little heavy cream or full-fat coconut milk to the soup to boost the creaminess.
You can make this a vegan corn chowder by substituting vegetable broth for the chicken stock. Use vegan cheese.
If you don’t like spice, you can easily reduce the number of green chiles or omit them altogether.
Store the leftover corn chowder in an airtight container in the refrigerator for up to 4 days.
You can easily freeze corn chowder. I like to freeze soup in Souper Cubes, which freeze the soup in single serving blocks. These can be stored in a freezer bag for up to 4 months.
If you love chowder, this simple Oyster Chowder is another recipe to try soon.
More Soup Recipes To Try:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Corn Chowder with Green Chiles
Ingredients
- 2 cans Del Monte Fresh Cut Golden Sweet Corn Cream Style
- 2 tablespoons green chiles
- 16 ounces chicken broth
- ⅓ cup Queso Fresco cheese or any flavorful cheese like cheddar
- 2 tablespoons fresh cilantro
- 1 clove minced garlic
- 1 ¼ cups sliced leeks
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Garnish Options: Sour Cream & Bacon
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Instructions
- In a soup pot, heat 1 tablespoon olive oil on medium heat. Add 1 1/4 cups sliced leeks and 1 clove minced garlic. Sauté for 3 minutes.
- Add 2 cans Del Monte Fresh Cut Golden Sweet Corn Cream Style and 2 tablespoons green chiles, 16 ounces chicken broth,2 tablespoons fresh cilantro, 1 teaspoon salt, and 1/2 teaspoon ground black pepper (except the cheese).
- Bring the chowder to a boil over medium-high heat. Once the soup is boiling, turn the heat down to low and cook for 10 minutes.
- Add 1/3 cup Queso Fresco cheese and allow to simmer and melt in for 5 minutes.
- Serve warm with a sour cream, bacon, and cilantro garnish.
Notes
- Top with sour cream, cilantro, and bacon.
- To make this corn chowder dairy-free. You can use dairy-free cheese, or omit the cheese altogether.
- If you don’t like spice, omit the green chiles.
- Store the leftover corn chowder in an airtight container in the refrigerator for up to 4 days. You can store the soup in the freezer for up to 4 months.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old November 2018 post with more detailed instructions.
Thanks for the recipe. I modified it a bit, but the result is fantastic!
I made this last night & it was terrific! I’ve never even had corn chowder before. It’s something that I will make again!
I am so glad you loved the recipe! You can vary the flavors depending on the seasoning you add :-).
Can you please give us the instructions for using either the insta-pot or a slow cooker?
Hi Cristi, I haven’t tested this recipe in either cooker, but in a slow cooker you would just add all of the ingredients and cook it for 4 hours (if there is no meat.)
Looks so delicous. I love that you used canned corn. Such a time-saver.