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Corn Chowder (Gluten-Free)
https://www.celiac.com/articles/22420/1/Corn-Chowder-Gluten-Free/Page1.html
Jefferson Adams

Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

 
By Jefferson Adams
Published on 01/31/2011
 
Soups make wonderful lunches and double as light dinners. They’re also a great way to introduce almost any meal. This corn chowder recipe calls for the soup to be partially blended, which creates both a creamy texture, and a rustic quality.

Soups make wonderful lunches and double as light dinners. They’re also a great way to introduce almost any meal. This recipe calls for the soup to be partially blended which creates a creamy texture while still maintaining a rustic quality.

You could easily blend the entire pot with a hand-held blender or in batches depending on the size of your blender or food processor. Whatever your preference, never bring your soup to a boil; nothing ruins the flavor quicker. Whether served warm in the winter or chilled in the summertime, make it a point to stock up on corn to try this is an always-tasty, go-to chowder.

Ingredients:
3-4 large ears of corn
5 cups milk
2 large Russet potatoes, diced
1 medium onions, diced
3 celery stalks, diced
5 slices bacon, chopped
1 ½ tablespoons butter
2 teaspoons salt
1 teaspoon pepper

Directions:
Remove kernels from ears and set aside, reserving the cobs.

Cook bacon in a large soup or stock pot over medium heat until they begin to crisp, stirring occasionally, about 10-12 minutes. Leave bacon in pot along with about 2 tablespoons of fat. Add onion and celery and cook until tender and slightly browned, stirring occasionally for an additional 10-12 minutes.

Add milk, potatoes and cobs to the pot. Gently simmer while covered until potatoes become tender, 12-15 minutes. Remove and discard cobs and add kernels to the soup along with salt and pepper.

Simmer 5-7 minutes longer until kernels soften slightly. Remove from heat and separate about half the solids from the soup and puree in a blender until smooth. Return to soup and add butter. Heat over low until butter is melted and incorporated.