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    Scott Adams

    Corn and Potato Chowder (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    1 teaspoon safflower oil
    2 teaspoons dry sherry, or water
    1-¼ cups onion, finely chopped
    1 cup carrot, thinly sliced
    2 celery stalks, thinly sliced
    1 bay leaf
    2 cups red potatoes, cubed
    1 cup vegetable stock
    1 cup skim milk
    1 cup fresh or frozen corn
    cayenne to taste
    nonfat plain yogurt for, garnish, optional

    In a large, heavy saucepan, heat oil and sherry or water until bubbling. Add onion and sauté 5 minutes, stirring frequently to prevent browning.(If mixture appears dry, add 1 to 2 tablespoons water.) Add carrot, celery, bay leaf, potatoes and stock. Cover pan, bring to a boil and cook over medium heat 10 to 15 minutes, or until potato is tender. Add milk and corn and simmer 3 minutes, or until corn is tender.



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    Discard bay leaf. Puree 1 cup soup in a blender, then return to the pot. Season with cayenne. If desired, garnish with a dollop of nonfat yogurt. Serves 4.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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