Gluten Free Cheddar Cheese Corn Chowder

Gluten Free Cheddar Cheese Corn Chowder

Course Soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author Dr. Karen Lee


  • 2 C Shredded Potatoes
  • 1 1/2 C Water
  • 1 C Chicken Broth
  • 2 C Frozen Organic Yellow Corn
  • 2 C Shredded Smoked Cheddar Cheese + Little Extra for Garnish
  • 1/2 C Diced Organic Red Bell Pepper
  • 1/4 tsp Onion Powder
  • 1 Tbsp Tapioca Flour if you are ok with gluten, use 2+ tbsp of flour
  • 1 C Diced Ham or Bacon I used corn beef
  • 1/2 C Chopped Scallions + Little extra for Garnish
  • 1/4 C Chopped Parsley garnish


  • In a medium saucepan, combine corn, potatoes, bell pepper, 1 Cup of water and chicken broth.
  • Bring to boil on high heat.
  • Reduce heat to simmer, while stirring, until corn is cooked.
  • Add onion powder.
  • In a small bowl, mix tapioca flour and 1/2 Cup of water
  • Stir tapioca mixture into the pot.
  • Cook until thickened.
  • Slowly stir in shredded cheese and chopped scallions.
  • Remove from heat. Garnish with scallions and parsley and serve immediately.