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Corn Chowder (Gluten-Free)

4 to 5 ears corn
olive oil
mirepoix (leeks, onions, carrots, and celery)
basil
chicken stock
potatoes, diced
cream
smoked peppers

Cut corn off cob and dump into very hot olive oil. Cover

and caramelize. Add veggies and stock. Puree half and return to pot. Add peppers and cream and simmer for 20 minutes. Add chicken or sausage to make a stew. Serves 4.

Source: California Culinary Academy Winter Soups and Stews 10-10-92.

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2 Responses:

 
Angi Pratt
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
10 Feb 2008 2:11:14 PM PST
Be careful when making this! Frequently, store bought chicken stock has MSG in it which may contain gluten. Look for organic brands or use homemade

 
James Burns
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Mar 2008 12:02:57 PM PST
I have not tried it. It sounds good to me and I will try this one day next week. I will let you guys know how I like it after fixing it for myself. I will save the left over to use it for other days for lunch or supper. Take care!

I have Celiac Disease. This is the first time I was diagnose for this disease 2 weeks ago and last Monday the 25th. I will try to get over this. It's hard and will work on accepting this disease I have. Keep sending more recipes to this newsletters so I can fix gluten-free meals here at my own apartment.




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