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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Corn Chowder

Cummulative Rating
N/A
Servings
Makes 8 servings.
Difficulty
Easy

Ingredients

1/2 cup bacon, diced
2 medium onions, chopped
3 large carrots, diced
2 celery ribs, diced
1/2 red bell pepper, diced
1 lb. Yukon Gold potatoes, peeled & diced
5 cups gf Chicken Stock
2 teaspoons fresh thyme, chopped
6 ears of corn, cut off the cob
1-1/2 cups cream
Salt and freshly ground black pepper
1/2 teaspoon sugar
Pinch of hot red pepper flakes

Directions

Crisp the bacon in a 6-8 quart heavy saucepan over medium heat, stirring frequently. Transfer to a paper towel lined plate to let drain. Set aside.

Add the onions, carrots, celery and red bell pepper to the pan and cook, stirring occasionally, until vegetables are just tender, about 10 minutes.

Add the potatoes, stock and thyme and simmer, covered, until the potatoes are just tender, about 15 minutes. Add the corn and cream and simmer, uncovered, for about 10 minutes. Season to taste with salt, freshly ground black pepper, sugar and hot red pepper flakes. Stir in bacon and serve.

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