Gluten-Free Summer Corn Chowder
In the summer, we always expect a night or two where the weather cools down (and maybe, if we’re lucky, there’s rain!). On those evenings, we turn to recipes that embody summer – in their seasonal ingredients and simplistic construction – but are a little bit cozier. And what better than a bowl of soup! Our suggestion: Summer Corn Chowder. It’s light and delicious, while still packing that hearty punch.
It’s made with farm-fresh corn (if you can get your hands on some), potatoes, chicken stock, and a bacon garnish. So delish. And it’s really not that difficult to put together. One spoonful, and you’ll understand why we love this chowder so much. The perfect summer dish – in a bowl! Enjoy!
Gluten-Free Summer Corn Chowder
Ingredients
- 1 lb bacon, chopped
- 1/4 cup good olive oil
- 6 cups yellow onion, chopped (from 4 large onions)
- 4 tbsp unsalted butter
- 1/2 cup Cup4Cup gluten-free flour
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1/2 tsp turmeric
- 12 cups chicken stock
- 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
- 10 cups corn kernels, fresh (10 ears)
- 2 cups half-and-half
- 1/2 cup sharp white cheddar cheese, grated
Instructions
- In a large dutch oven over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve.
- Reduce the heat to medium, add the onions and butter to the pot, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
- Cut the kernels off the corn cob, and add to the soup. Then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.
