Satisfying a Multi Choice Gluten Free Appetite

Gluten-Free Cheddar Cheese Chowder

Comment: This recipe was originally submitted by a local woman named Maria for a church fund-raiser cookbook and we love it.  The only change that we have made to Maria’s recipe is that we use a combination HomeMade Chicken Stock & water vs water only but you may do either.

Cooking time:
45 minutes


1 large onion, chopped
2 celery ribs, chopped
4 ounces HomeMade GF Chicken Broth
4 ounces water
¼ cup white wine (optional)
1 cup cream
1 cup shredded sharp Cheddar Cheese
2 potatoes, peeled and chopped
2 carrots, peeled and chopped
½ cup canned yellow sweet corn, drained
¼ cup + 1 tbl butter
½ green pepper, finely chopped
¼ flour (or ½ that amt Corn Starch mixed in small amt of water)
1 tsp Dijon mustard
1 bay leaf
¼ tsp thyme
1 tbl parsley flakes
Salt & pepper to taste


  1. Melt 1 tbl butter and sauté onion, celery and thyme until vegetables are soft.
  2. Add potatoes, carrots, bay leaf, salt & pepper. Cover with chicken broth & water and cook until vegetables are barely tender.
  3. Add green pepper and corn and set aside.
  4. In a 2.5 quart pan, melt ¼ butter, add flour and heat until bubbly and very light brown.
  5. Add cream until mixture thickens and boils.
  6. Add vegetables and their broth. Stir in cheese, mustard, wine and parsley. Season to taste.
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