Gluten free dairy free corn chowder
Print recipe
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Dietary | Gluten Free |
| Meal type | Appetizer, Main Dish, Soup, Starter |
| Misc | Child Friendly, Freezable, Serve Hot |
vegan corn chowder, gluten free corn chowder, dairy free corn chowder
Ingredients
- 1 cup yellow cornmeal
- 1/4 cup Tapioca starch
- 1/8 cup sugar
- 3 cups plain, unsweetened milk alternate
- 2 medium sweet potatoes or yams, peeled & diced
- 3 tablespoons Olive oil
- 1 onion, diced
- 4 Garlic cloves, sent through press
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 16 oz. bag frozen corn
- 8 cups vegetable stock
- 1/4 cup parsley
- salt & pepper to taste
Optional
- 1 1/2 cubed chicken, diced (omit ingredient for vegan version)
Note
Our family used to love a chicken corn chowder recipe from Cook's Illustrated magazine, but the original recipe contains, butter, whole milk, cheese and pre-packaged cornbread mix...all of the things my kids can't have. So this is my allergen-free version based on their recipe.
Directions
| 1. | Mix cornmeal, tapioca starch, sugar and milk alternate in a large bowl and set aside. | |
| 2. | Saute onion, chicken & garlic in oil; add spices and stir well. | |
| 3. | Add vegetable stock and sweet potatoes or yams and simmer 10 minutes or until potatoes are tender. | |
| 4. | Add in cornmeal mixture and parsley and simmer until thick. Make sure you scrape the bottom of the pot so the cormeal mixture doesn't stick and cake to the pan. | |
| 5. | Add corn and salt & pepper to taste. Serve with cornbread and honey or gluten free toast. |
