DF & GF Corn Chowder

I have a fridge full of fresh veggies from my parents garden and I can only eat so much in a single day. Today I used three ears of corn, yellow pepper, onion, carrot and celery to make a corn chowder. I thought about pureeing it but it was so pretty I decided not to. The flavors remained bright and unmuddled.

3 ears of corn, kernels cut off the cob
1 large carrot, quartered and sliced
1 medium onion, diced
1 yellow bell pepper, diced small
1 stalk celery including leaves, sliced
1 Tbs oil (I used grapeseed but any light cooking oil would work)
4 cups unsweetened almond milk
3 Tbs brown rice flour
1 tsp salt
Fresh ground black pepper to taste

In a medium saucepot, add oil and vegetables. Cook until onions are translucent. Add almond milk and salt. Bring to a low simmer, stirring often. Add brown rice flour and pepper. Continue to simmer until corn is cooked and chowder has thickened.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Soup, Vegan. Bookmark the permalink.

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