Gluten-Free Corn Chowder Recipe
While it may be bright and sunny skies where you live in mid-March, here in New England we’re getting an 18″ of snow! Who better to make a chowder than a New Englander on a snowy day!
I’m a huge fan of chowder, but the canned crap at grocery stores just doesn’t cut it for me. I’m also a fan of knowing what goes in the food I eat, so that burnt paste in a hot pot at the end of a salad bar doesn’t work for me either.
This gluten-free recipe has also been kid approved! The recipe makes about 4 bowls worth of chowder, and is only 760 calories!! This is for all four bowls, NOT per serving! I suggest using whole milk, as it will make a difference in the texture, quality, and thickness of the chowder. If you don’t use exactly what I have pictured (different brand of milk or bacon) then just add up your calories as you add ingredients.
ITEMS WE USED TO MAKE THIS RECIPE