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    Scott Adams

    Corn Chowder (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    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.



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

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    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

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    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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  • 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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