Gluten-Free Cheesy Corn Chowder - dummies

By Danna Korn

Try this recipe for gluten-free Cheesy Corn Chowder on a chilly autumn or winter day. Homemade soups, chili, and chowders are a great way to cook gluten-free. If you like spicy foods, add 1/8 teaspoon cayenne pepper to this chowder for extra pizzazz.

[Credit: ©T.J. Hine Photography, Inc.]
Credit: ©T.J. Hine Photography, Inc.

Preparation time: 10 minutes

Cook time: 20 minutes

Yield: 4 servings

4 strips bacon

1 tablespoon olive oil

1/2 cup minced onions

1/4 cup green pepper, minced

1 clove garlic, minced

10-ounce box frozen corn, thawed

2-1/2 cups chicken broth

1 teaspoon salt

1/8 teaspoon pepper

1/4 teaspoon dried oregano

1/4 teaspoon dried thyme

1-1/2 cups half-and-half

1 tablespoon cornstarch

1/4 cup shredded sharp cheddar cheese

  1. In a large saucepan, fry the bacon until it’s crisp. Drain the bacon on paper toweling.

  2. Add the oil, onion, green pepper, and garlic to the bacon drippings in the pan. Sauté the vegetables slowly for 5 minutes, until they’re soft but not browned.

  3. Add the corn, broth, salt, pepper, oregano, and thyme. Bring the mixture to a boil, and then reduce the heat. Cover and simmer for 2 minutes.

  4. In a medium bowl, whisk together the half-and-half and cornstarch. Stir it into the corn mixture. Cook the soup over low heat, stirring constantly, until the mixture thickens slightly (about 6 minutes). Don’t allow the mixture to boil. Crumble the bacon, and then stir in the bacon pieces and cheese until the cheese is completely melted.

Per serving: Calories: 305; Total fat: 20g; Saturated fat: 10g; Cholesterol: 50mg; Sodium: 1,211mg; Carbohydrates: 24g; Fiber: 2g; Sugar: 1g; Protein: 11g.