Dairy Free, Gluten Free Corn Chowder Recipe
2 teaspoons olive oil
2 cloves garlic chopped
1 medium onion chopped
5 medium potatoes peeled, rinsed and roughly chopped
2 cans of corn or 3 cups of frozen corn
Approx 32 ounces gluten free chicken or vegetable stock
Cracked black pepper and salt to taste
Optional add ins (Choose 1 or 2 for flavor boosting)
3 ounces chopped Canadian bacon
1-2 teaspoons red pepper flakes
1-2 cups of heavy cream or milk or dairy alternative
1-2 teaspoons chopped green onions (in individual bowls of soup)
dollop of sour cream (in individual bowls of soup)
Heat a stock pot on medium heat and add olive oil, garlic and onions
When onions have softened, add potatoes to slightly brown
Add chicken or vegetable stock and simmer until potatoes are nearly soft
Add in corn and cook until all vegetables are soft
Remove from heat and blend half of soup in a blender
Return blended soup to stock pot and mix well
Add any optional additional mix ins except for sour cream and scallions
Return soup to heat until warm
Season with salt and pepper to taste
Ladle into individual bowls and add sour cream or scallions if using.
This is a great soup served with a crusty roll or piece of french bread and a salad.
Serves 4-6 generously.
The economy is still in tough shape and families are thinking long and hard about where they spend their money. We are all cutting back and sometimes that means on donations and/or nonprofit membership dues.
If you do have money set aside for donating this year and food allergy is your cause, following is a list of the top non profits that cater to the allergy community.
For your information: Collector’s Edition of Allergic Living
On behalf of our friends at Allergic Living magazine, just a reminder that tomorrow – Friday, March 12 – is the cutoff date to get the magazine’s Collector’s Edition 5th Anniversary issue as part of a new subscription.