This easy recipe is one of our favorite chowders to whip together on a cold night. The best part is, it doesn't have any cream so it's not too heavy. We love eating this with garlic bread or rolls - pretty much any of the recipes I've posted will do. It's great as leftovers, too! Enjoy!
In a large saucepan over medium heat melt:
1/4 cup butter
Add and cook, stirring regularly, until onion has softened:
1 onion, chopped
1 package bacon (8 oz.), trim off the fattiest bits and chop coarsely (I prefer the nitrate-free kind)
2 tsp minced garlic
* You have two options for thickening the soup - you can add GF flour mix to thicken the soup now or add cornstarch to thicken at the end.
Option 1 for thickening soup:
Once onion has softened, add and cook, stirring constantly for 1 minute:
1/4 cup Kristin's Gluten-Free Flour Mix
Add and bring to boil over medium-high to high heat:
2 cups GF chicken stock OR 2 cups water + 3 tsp Asian mushroom seasoning
3 1/2 - 4 cups milk (lactose-free works great)
2-3 medium potatoes, chopped (peel potatoes if the skin is thick, wash and leave on if the skin is thin)
3/4 tsp. dried chives (OR you can add 2 Tbsp finely chopped fresh chives just before serving)
Lower heat and simmer, uncovered, ~15 minutes, until potato is soft.
Add and bring back to boil/simmer:
2 cups frozen corn kernels OR 2 cups fresh corn kernels
If you did NOT add GF flour mix earlier, do the following now to thicken the soup.
Option 2 for thickening soup:
While soup is reheating, mix in a small bowl:
2 - 2 1/2 Tbsp cornstarch
1/4 cup cold milk
Pour the cornstarch and milk mixture into your boiling/simmering soup, and stir 1 minute to thicken.
If you used fresh corn kernels, let simmer an additional 2 minutes.
Ready to pop in a bowl to eat! Yum!
Corn & Bacon Chowder
Serves 4-6In a large saucepan over medium heat melt:
1/4 cup butter
Add and cook, stirring regularly, until onion has softened:
1 onion, chopped
1 package bacon (8 oz.), trim off the fattiest bits and chop coarsely (I prefer the nitrate-free kind)
2 tsp minced garlic
* You have two options for thickening the soup - you can add GF flour mix to thicken the soup now or add cornstarch to thicken at the end.
Option 1 for thickening soup:
Once onion has softened, add and cook, stirring constantly for 1 minute:
1/4 cup Kristin's Gluten-Free Flour Mix
Add and bring to boil over medium-high to high heat:
2 cups GF chicken stock OR 2 cups water + 3 tsp Asian mushroom seasoning
3 1/2 - 4 cups milk (lactose-free works great)
2-3 medium potatoes, chopped (peel potatoes if the skin is thick, wash and leave on if the skin is thin)
3/4 tsp. dried chives (OR you can add 2 Tbsp finely chopped fresh chives just before serving)
Lower heat and simmer, uncovered, ~15 minutes, until potato is soft.
Add and bring back to boil/simmer:
2 cups frozen corn kernels OR 2 cups fresh corn kernels
If you did NOT add GF flour mix earlier, do the following now to thicken the soup.
Option 2 for thickening soup:
While soup is reheating, mix in a small bowl:
2 - 2 1/2 Tbsp cornstarch
1/4 cup cold milk
Pour the cornstarch and milk mixture into your boiling/simmering soup, and stir 1 minute to thicken.
If you used fresh corn kernels, let simmer an additional 2 minutes.
Add fresh chives now if you did not use dried chives.
Season with salt and pepper, to taste.
Great served with toasted buttered GF bread or rolls. Enjoy!
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