Gluten Free Oyster Chowder

Gluten Free Oyster Chowder with Corn and Quinoa Recipe

In my family, it’s tradition to have oyster chowder or oyster stew on Christmas Eve. And apparently, we aren’t alone! There are many families who opt for seafood during the holidays instead of turkey, ham, or beef. For example, Italian-Americans have a holiday tradition called the Feast of the Seven Fishes where they fast on Christmas Eve and then have a huge dinner filled with seven different seafood dishes on Christmas day. Sounds delicious!

Although my family won’t be having seven different seafood dishes, we will be having one really tasty dish! This year, I’ve revamped my usual formula in this new Gluten Free Oyster Chowder with Corn and Quinoa recipe.

Recipe notes: This version uses quinoa, rather than flour, to not only thicken the chowder but to add some extra protein. As always, I toasted my quinoa before boiling it to help give it a nice nutty flavor. I used Hodgson Mill white quinoa – I like to maintain that classic milky color of chowder by using the white variety rather than the red.

Gluten Free Oyster Chowder Recipe

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Gluten Free Oyster Chowder
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Gluten Free Oyster Chowder with Corn and Quinoa Recipe

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 339kcal
Author: Gluten Free & More


  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 medium white or yellow onion diced
  • ¾ teaspoon kosher or fine sea salt
  • ½ teaspoon black pepper
  • 2 garlic cloves minced
  • ½ cup Hodgson Mill White Quinoa
  • 2 cups frozen corn kernels thawed
  • 4 cups gluten free chicken or vegetable broth
  • ½ cup heavy cream
  • pounds baby Yukon Gold potatoes scrubbed and sliced ¼ - ⅓ inch thick
  • 2 (8-ounce) jars raw oysters, undrained
  • ¼ teaspoon cayenne pepper
  • 4 green onions sliced
  • ¼ cup parsley coarsely chopped
  • Chili oil optional garnish (for added heat)


  • Heat the olive oil over medium-high heat in a large stock pot or Dutch oven. Add the butter and let it melt. Add the onion, salt, and black pepper and cook, stirring occasionally, until translucent and starting to brown. Add the garlic and quinoa and cook, stirring, for 30 seconds. Add the corn and let cook for another 3-4 minutes.
  • Add the broth, cream, potatoes, oyster liquid, and cayenne pepper and stir. Bring to a boil, reduce heat, and let simmer, uncovered, for 30 minutes or until the potatoes are tender. Add the oysters and let simmer just until they start to curl, about 5 minutes. Stir in the green onions and serve, garnished with parsley and chili oil, if desired.


Nutrition Facts
Gluten Free Oyster Chowder with Corn and Quinoa Recipe
Amount Per Serving
Calories 339 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g35%
Cholesterol 40mg13%
Sodium 897mg37%
Potassium 924mg26%
Carbohydrates 40g13%
Fiber 6g24%
Sugar 1g1%
Protein 8g16%
Vitamin A 735IU15%
Vitamin C 34.3mg42%
Calcium 85mg9%
Iron 5.7mg32%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chowder Christmas Corn Gluten-Free Gluten-Free Recipes Hodgson Mill Holiday Oyster Potatoes Quinoa Seafood Shellfish

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Sept/Oct 2023 Cover



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