Gluten-free Corn and Potato Chowder

Recipe Description

Yields 6 servings.


  • 4 cups potatoes peeled and chopped
  • 1½ cups celery chopped
  • 2½ cups green onions chopped
  • 2 to 3 tablespoons olive oil
  • two vegetable stock|vegetable bouillon cubes
  • 3 to 4 teaspoons tamari soy sauce
  • 3 to 4 teaspoons parsley
  • 1 to 2 teaspoons honey
  • 1½ teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon dill
  • 1 teaspoon thyme
  • dash cayenne pepper
  • 2½ cups water or vegetable stock


  1. Steam the green onions and celery until tender.
  2. In a large frying pan, saute the green onions|green onion in oil for one to two minutes, then add all the seasonings and saute one more minute.
  3. Filling the blender twice, blend all the ingredients until fairly smooth, lovely green light green soup is created.
  4. Simmer everything on medium heat for 15-25 minutes until the bite is off the onions and the flavors mingle.
  5. Serve hot with bread, crackers, or other accompaniments.
  6. Keeps 3-6 days refrigerated.
This article uses material from the "Gluten-free Corn and Potato Chowder" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License