Name: Corn Chowder
Yield: Makes 6 to 8 servings
Ingredients: 1 large onion, diced; 1 garlic clove, grated or minced; 4 slices uncooked bacon; 2 tablespoons Artisan GF Flour Blend; 2 pounds (907 g) Yukon gold potatoes, peeled and diced; 1 fresh rosemary sprig; 1 cup (240 ml) milk; 4 cups (945 ml) GF low-sodium chicken broth or stock; Salt and pepper; 2 teaspoons red wine vinegar; ½ cup (120 ml) half-and-half, optional; 1 cup (85 g) chopped red Swiss chard stems; 3 cups (454 g) corn kernels (from 6 ears, if using fresh)

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

Whether during corn’s seasonal peak in summer when it’s sweetest, or into the cooler months of fall and winter when we opt for the kernels from the freezer case, this simple chowder has a surprising twist: The addition of Swiss chard. It came about because our younger daughter, Charlotte, asked for a pink soup. We started with a creamy light-colored chowder and added something red—the Swiss chard. Alas, the chowder didn’t turn pink, but our kids loved the end result anyway.