Driving from central Illinois back to Chicagoland this past weekend, I couldn’t help but enjoy scenes of fall. Crisp blue skies, red-orange leaves dotting the trees, and row after row of golden corn fields ready for harvest.
Corn – a perfect summer-to-fall food that can be enjoyed in a variety of ways, one of which is corn chowder. How can you make a creamy corn chowder without the gluten and dairy you ask? Easy. Use a bit of full fat coconut milk and pureed corn in the recipe. Paired with fresh baked gluten free bread from my bread machine, and you have yum!
Smoky Corn Chowder
4 cups frozen corn (2 cups kept whole, 2 cups pureed)
3 cups gluten free chicken stock (Kitchen Basics is gluten free)
3 tbsp coconut milk (full fat)
4 slices of thick bacon (diced) – I use Hormel or Applegate Farms Uncured Bacon (no nitrates/nitrites added)
1 1/2 pounds red potatoes (diced)
1 red pepper (diced)
2 cloves garlic (minced)
1 small onion (diced)
1/2 tsp cumin
1 tsp dried parsley
1/4 tsp paprika
1/2 tsp sea salt
1/4 tsp pepper
1/4 cup Daiya cheddar style shreds
Preheat oven to 400 degrees. In a 9 x 13 roasting pan, add the red potatoes, red pepper, garlic, onion, and bacon. Mix together and roast in oven 30-40 minutes or until vegetables are roasted and bacon is crispy-soft. Remove from oven and set aside. In a large stock pot at medium heat, add the chicken stock, pureed corn, and corn kernels. While stirring, add the coconut milk and seasonings. Add the roasted vegetables and bacon, followed by the Daiya cheddar shreds. Simmer on low heat until ready to serve. Makes 6-8 servings.