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    Home / Articles / Gluten Free Advice + Experts

    QUICK CORN CHOWDER | Alison, Fabulously Flour-Free

    Posted On Jan 18, 2014 · Updated On Jan 18, 2014

    QUICK CORN CHOWDER | Alison, Fabulously Flour-Free
    Gluten Free Advice + ExpertsRecipes & Techniques by Cooks We Love

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    Article courtesy: Alison Needham, A Girl Defloured

    Hi all! I’m thrilled to be reporting back for duty, after 2 long months of moving house, birthday celebrations, holiday celebrations, more birthday celebrations, and…well, you get the idea. I’m writing to you from my brand new kitchen. I have SO. MUCH. MORE. SPACE. More space to do what I love to do more than anything in the world–feed people.

    And feed people we did. Since we moved in at the end of November, we’ve served up many a dish around our huge farm table. I kind of felt guilty not documenting everything, as I so often do, so that I could share my recipes with you. But it was also kind of freeing–just cooking for the pleasure of it, not worrying so much about presentation, lighting, garnishes and all that typically accompanies meals at a food blogger’s table.

    But I’m back. And to kick off the New Year, I have a giveaway for you from Amy Fothergill The Family Chef and author of The Warm Kitchen, Gluten-Free Recipes Anyone Can Make and Everyone Will Love. Since I received the cookbook (I even got to see the first pages hot off the printing press…literally), I’ve flipped through it many times. I can tell you that Amy has poured her heart and soul into this book. Her recipes are tried, true and tested, so you know they will turn out right the first time.

    quick corn chowder

    It is an all-encompassing book that has breakfasts & brunch, soups & salads, main dishes, grains & side dishes, breads & pizza, and desserts & treats. Most of her recipes are easy, family friendly and clear about how to substitute for many common allergens. Her family especially loves the chili pie, polenta lasagna, the lemon caper sauce, and the coconut shrimp. I was especially intrigued by the many quick and easy soup recipes she includes.

    I finally decided to make the corn chowder which comes together in about 25 minutes, from start to finish. I used frozen corn, no shucking (or summer) required. It was thick and hearty and tasted even better topped with sliced green onion, cilantro and bacon. Served up with a salad, it would make an excellent lunch, or light supper.

    IMG_7996

    Look for Amy at the Gluten and Allergen-Free Expo in San Francisco January 25-26. But in the meantime, be sure to enter the giveaway here.

    Quick Corn Chowder

    Prep Time: 5 minutes

    Cook Time: 20 minutes

    serves 4

    This chowder recipe comes from The Warm Kitchen by Amy Fothergill. From Amy, "This is a favorite recipe in our house. I make it all year round because frozen corn is prevalent and tasty."

    Ingredients

    • 2 teaspoons olive oil
    • 2 teaspoons unsalted butter (if dairy free omit butter and add additional oil)
    • ½ medium onion, diced
    • ¼ teaspoon ground pepper
    • 1 teaspoon kosher or sea salt
    • 1 russet potato, peeled and cubed (about 2 cups)
    • 2 cups chicken or vegetable broth (gluten-free)
    • 2 cups whole milk (or non-sweetened dairy substitute)
    • 3-4 cups corn kernels (frozen or about 3 ears fresh)
    • For the slurry:
    • 2 tablespoons cornstarch
    • 2 tablespoons water
    • Optional toppings:
    • Crisp, chopped bacon, shredded sharp cheddar cheese, and/or sliced scallions or chives

    Instructions

    1. Over medium head in a soup pot, add olive oil, butter, onion, pepper and salt. Cook until the onion is soft.
    2. Add the potatoes, broth and milk. Bring to a boil, then lower to a simmer for about 5 minutes, or until the potatoes are just starting to get soft, but not mushy.
    3. Add the corn. If using fresh corn, cook 5 minutes; if using frozen corn, cook 3 minutes. Check the potatoes to make sure they aren't getting mushy. Add the slurry and cook until thickened, about 3-5 minutes.
    4. Taste and adjust seasonings, if necessary.
    5. Optionally garnish with crisp, chopped bacon, shredded sharp cheddar and chopped scallions or chives.

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    Reader Interactions

    Comments

    1. Dr. Deborah Simmons says

      January 25, 2014 at 9:07 pm

      This looks yummy! I look forward to getting a copy of your book--we eat gluten-free at home--and to share your book with my clients with infertility problems. Good job!

      Reply
    2. Melissa says

      January 25, 2014 at 11:46 pm

      It would be nice if you actually had the recipe in your blog.

      Reply
    3. Linda Townsend says

      January 26, 2014 at 2:37 pm

      No recipe to try?

      Reply
    4. Linda Townsend says

      January 26, 2014 at 2:40 pm

      I found it! Follow the link to the contest that is no longer accepting entries and VOILA! There's the recipe to try! TU!

      Reply

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    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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