Corn Chowder (Gluten Free) (Edit recipe)

Is there anything more comforting than a warm bowl of Corn Chowder? This one's 100% gluten free!

20 minutes

1 hour

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	278
Fat:	18 g
Carbohydrates:	22 g
Protein:	10 g
Cholesterol:	55 g
Sodium:	874 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

by glassofweinstein

View original recipe

Serves: 8

Ingredients

3 cups Corn, fresh off the cob
1 Yellow Onion, diced
5 cloves Garlic
2 cups Red Skin Potatoes, halved and quartered
4 Tbsp Salted Butter
4 Tbsp Bob's Red Mill Gluten Free All Purpose Baking Flour
1 quart free range, organic Chicken Stock
1 cup Heavy Cream (Whipping Cream)
1 tsp Smoked Paprika
.25 tsp Cayenne Pepper
2 - 3 tsp Kosher Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by carefully cutting the corn off of three cobs, and reserved both.
This should yield about three cups of fresh corn. In a large pot or dutch oven, melt down four tablespoons of butter.
Add one diced yellow onion, five cloves of garlic, and sweat out with kosher salt, paprika, and cayenne pepper.
Add one cup of the fresh corn, followed by two cups of chopped red potatoes.
Let these cook down with the other ingredients for 5-7 minutes.
Add a fourth cup of our Bob’s Red Mill Gluten Free All Purpose Baking Flour, and cook down.
Pour in a quart of chicken or vegetable stock and stir.
Be sure to scrape the bottom as the flour and natural starches have a tendency to stick.
Add the reserved corn cobs; they will add so much extra flavor to the soup.
Cover with a lid and simmer for 30-45 minutes.
Carefully remove the corn cobs and add the remaining corn kernels.
Simmer for a few minutes. They will add a lovely textural variance.
Stir in one cup of heavy cream and add any additional seasonings as needed.
Serve warm and enjoy!