Kim Wilson author of Everyday Wholesome Soup, has provided us with a flavorful gluten free corn chowder that is also dairy-free, soy-free, egg-free, and vegan. She includes several options for a richer, creamier, thicker soup, if we so desire, however, it is just as good and creamy plain.
Stay tuned in for tomorrow’s blog post for my review of her Everyday Wholesome Soup cookbook and she’s sponsoring a giveaway of the book, as well!
A healthy, flavorful, dairy-free, gluten-free corn chowder recipe with optional ways of creaming or thickening: naturally,or with various whole grain flours.
- 2 Tablespoons oil/butter
- 2 onions, diced
- 2-3 celery ribs, sliced
- 5-6 potatoes, diced
- 5 cups water
- 2 bay leaves
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 lb. corn (fresh or frozen)
- 1 cup non-dairy milk
- Sauté onions and celery until tender. Add potatoes, water and seasonings and simmer until potatoes are almost done. Add corn and simmer for 5-10 minutes more before adding non-dairy milk. Remove bay leaves before serving.
Optional methods to thicken soup:
Blend a cup or two of the soup and return to pot.
Whisk your choice of flour (5 Tbsp. sorghum flour, 4 Tbsp. brown rice flour, or 3 Tbsp. whole wheat flour [wheat flour is not gluten-free] into the non-dairy milk, then add to soup, bring to a boil and simmer until thickened.
Excerpted from Everyday Wholesome Soup by Kim Wilson © 2010 Kim Wilson. Reprinted with permission. All rights reserved.