QUICK CORN CHOWDER | Alison, Fabulously Flour-Free

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.

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.

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.

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.