Makes 4 servings. Difficulty
1/2 Tablespoon unsalted butter 2 thick slices of gf bacon, cut into 1/4" pieces 1 medium leek, tender greens only sliced lengthwise and then sliced crosswise 1 medium celery rib, cut into 1/4" dice 1 Tablespoon gf flour 3 cups gf chicken stock 1 zucchini, half grated and half diced 2 medium red potatoes, peeled and diced 1 medium carrot, diced 1 bay leaf 2 Tablespoons heavy cream 2 Tablespoons Italian parsley, finely chopped Salt and freshly ground black pepper 1/2 teaspoon red pepper flakes
In a medium heavy saucepan melt butter. Add bacon and cook until browned on all sides, about 3-5 minutes. Add leeks and celery and cook until lightly browned, stirring occassionally, about 5 minutes. Add gf flour and stir for 1 minute. Stir in gf chicken stock and bring to a boil.
Add grated zucchini, potatoes, carrots and bay leaf. Bring chowder to a boil over high heat. Reduce heat and simmer for about 10 minutes, skimming occasionally. Add diced zucchini and simmer until all vegetables are tender, about 8 minutes longer. Whisk in cream. Add parsley. Season to taste with salt, pepper and red pepper flakes.