Corn and Ham Chowder

Recipe Cara Boatswain | Photographer Brandee Meier
Prep Time 10 minutes
Cook Time 35 minutes
Course Dinner, Lunch
Servings 4 people


  • 2 tablespoons butter divided
  • 250 g diced ham
  • 1 garlic clove minced
  • 1 medium brown onion diced
  • 2 tablespoons gluten-free plain flour
  • 1 L (4 cups) gluten-free chicken stock
  • 500 ml (2 cups) milk
  • 2 large potatoes about 600g, peeled and cut into 1cm cubes
  • 2 sprigs of thyme
  • 750 g (4 cups) frozen corn kernels
  • 185 ml (3/4 cup) cream
  • salt and finely ground pepper
  • handful chives roughly chopped, to serve (optional)


  • Heat 1 tablespoon butter in a frying pan. Add ham and sauté for 2 minutes. Remove and set aside.
  • Melt remaining butter in a large saucepan over medium high heat. Add garlic and onion. Cook, stirring, for 3 minutes, or until onion is soft and translucent.
  • Add flour and stir to make a paste. Cook, stirring, for 1 minute.
  • Add stock and milk. Stir to combine, then add potatoes and thyme. Cover saucepan with lid. Bring mixture to a simmer, reduce heat to medium and cook for 15 minutes.
  • Add corn kernels and cook for a further 10 minutes or until corn is heated through and potato is tender. Remove from heat and use a stick blender to purée soup until desired consistency is reached, we like to leave some pieces of corn and potato whole.
  • Return chowder to a medium heat. Stir through cream and ham. Season to taste. Cook for 1-2 minutes or until heated through.
  • Divide chowder between serving bowls. Serve sprinkled with fresh chives.
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