Gluten Free Cheddar Cheese Chowder
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Comment:
This recipe was originally submitted by Maria for a church fund-raiser cookbook and we love it. The only change that we have made to Maria’s recipe is that we use a combination HomeMade chicken broth & water vs water only but you may do either.
Cooking time:
45 minutes
Serves:
4 |
Ingredients:
1 large onion, chopped
2 celery ribs, chopped
4 ounces HomeMade GF Chicken Broth
4 ounces water
¼ cup white wine (optional)
1 cup cream
1 cup shredded sharp Cheddar Cheese
2 potatoes, peeled and chopped
2 carrots, peeled and chopped
½ cup canned yellow sweet corn, drained
¼ cup + 1 tbl butter
½ green pepper, finely chopped
¼ flour (or ½ that amt Corn Starch mixed in small amt of water)
1 tsp Dijon mustard
1 bay leaf
¼ tsp thyme
1 tbl parsley flakes
Salt & pepper to taste
Preparation:
- Melt 1 tbl butter and sauté onion, celery and thyme until vegetables are soft.
- Add potatoes, carrots, bay leaf, salt & pepper. Cover with chicken broth & water and cook until vegetables are barely tender.
- Add green pepper and corn and set aside.
- In a 2.5 quart pan, melt ¼ butter, add flour and heat until bubbly and very light brown.
- Add cream until mixture thickens and boils.
- Add vegetables and their broth. Stir in cheese, mustard, wine and parsley. Season to taste.
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Update on Soups
We’re always on the lookout for new GF soups and GF chowders which are increasingly finding their way into the marketplace and as we learn about them, we’ll pass the information on to you and likewise, as you come across any that deserve mention, please take a moment to let us know and we’ll post the news for all to share. We recently bought Pacific Natural Foods’ Organic French Onion and Organic Creamy Tomato (16 once containers) and were very pleased. We added Gillian’s garlic croutons and shredded cheddar cheese to the onion soup which really made it and later, croutons to the creamy tomato. Delicious.
