Corn Chowder is one of my favorites!! I found this recipe on Pinterest and quickly went to work on how I could adapt it to make it gluten & dairy free! I must say it turned out soooo good!!
What you will need:
- 4 cans of whole kernel corn
- 3 can of diced potatoes (or a bag of Golden Round potatoes cut into quarters)
- 1 medium onion, chopped
- 1 clove garlic
- 3 Tbsp Earth Balance Vegan & Soy Free Buttery Spread
- 1/4 cup gluten free flour
- 2 drops of Thyme Vitality Essential Oil
- 1 Cup of Dairy Free Half and Half ( you can make your own by adding one part Almond Milk Creamer or Coconut Cream to one part Diary free milk)
- 5 cups of water
- 1Tbsp Honey
- 5 slices of gluten free/nitrate free bacon, cut into pieces
- 2-3 Tbsp chopped chives
What do to:
- Add Earth Balance Buttery Spread to pot and cook onions and bacon until they turn brown.
- Next add the garlic and let it brown.
- Add gluten free flour a little at a time. ( If the flour starts to clump you can start switching back and forth- adding a little water and adding a little flour)
- Add the 5 cups of water and bring to a boil.
- Add in all the other ingredients expect for the chopped chives
- Turn down and let simmer. ( The directions say simmer for 20 minutes. I put this on the stove on a Sunday Morning and let it simmer while we were at church. It was probably 2 hours and it turned out fine)
- Once it is done cooking, transfer 2 1/2 cups of chowder to a blender and blend until smooth
- Pour back into pot and stir together
- Serve with diary free cheese, chives, diary free sour cream or more bacon! Enjoy!
I used Thyme Vitality Essential Oil to season this chowder, but not all oils are created equally and not all are safe to ingest! You want to make sure you are using good quality essential oils when you cook! Click the button below to learn more about the oils I use in my cooking and how they can not only flavor your food, but also help your overall health!
