Corn Chowder

Serves: 8
Total Calories: 116


2 tablespoons butter
1/2 cup chopped sweet onion
3/4 cup diced red bell pepper
3/4 cup chopped celery
2 medium potatoes, cubed
4 cups frozen corn kernels
6 cups water
1 tablespoon salt
3 tablespoons GF chicken bouillon
sour cream for garnish


In a large saucepan melt the butter and sauté the onion, pepper, and celery, stirring occasionally until the vegetables are soft, 10 minutes. Stir in the potatoes, 2 cups of the corn, 4 cups of the water, and the bouillon.

Bring the mixture to a boil, than reduce the heat. Let simmer for 10 to 15 minutes more.

In a blender, puree the remaining 2 cups of corn and 2 cups of water. Add to the simmering pot along with the salt.

Taste the broth. If the soup tastes too salty, add more water. If you want a thicker, creamier soup, thicken with 2 tablespoons cornstarch mixed with 1/2 cup water.

Remove from heat and serve. Garnish each bowl with sour cream.

Nutritional Facts:

Serves: 8
Total Calories: 116
Calories from Fat: 36

This Corn Chowder recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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