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.
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- 2 cups Whole Milk
- 2 cups Chicken Stock (or Vegetable Stock)
- 2 Bacon Strips crumbled
- 2 Celery Stalks
- 2 Carrots
- 1 Yellow Onion
- 1 Medium Russet Potato
- 1 Can Corn
- 2 Bay Leaves
- 2 tbsp White Rice Flour
Ingredients
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- Cook bacon in skillet, remove bacon, and set aside.
- Combine stock and milk in a large pot, and simmer on med-low heat.
- Chop potatoes and bring to a boil in sauce pan. Drain when tender.
- Dice vegetables and sautee in bacon grease for 3 minutes on med-hi heat.
- Add white rice flour and a tablespoon of water. Allow to thicken.
- Add all ingredients to the milk and stock.
- Bring to boil, stirring constantly, and then remove from heat and cover for 10 minutes.
If you want to add a bit of fat, feel free to top with cheese or more bacon!
ITEMS WE USED TO MAKE THIS RECIPE
