GLUTEN COURT

Corn Chowder I

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · From "Cookbook:Corn Chowder I" — Wikibooks, CC BY-SA 4.0 (https://en.wikibooks.org/wiki/Cookbook:Corn_Chowder_I). Adapted for Gluten Court; this adaptation is shared under CC BY-SA 4.0. Bouillon specified as gluten-free chicken bouillon cubes per pool rules.

A simple, classic corn chowder with potato, onion, and celery simmered in bouillon, then finished with milk and light cream. Naturally gluten-free with labeled gluten-free bouillon.

Category: MainsServes: 6Time: 60 minComplexity: 2/5

Why this complexity: two-stage simmer: vegetables first, dairy added at the end.

Ingredients

  • 2 tablespoons butter or margarine
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 1/2 cups diced pared potatoes, cut in 1/2-inch cubes
  • 2 cups corn, fresh or frozen
  • 1 1/2 cups water
  • 2 gluten-free chicken bouillon cubes
  • 1/4 teaspoon thyme
  • 1 cup milk
  • 1 cup light cream
  • Salt to taste
  • Pepper to taste

Method

  1. In a medium saucepan, melt the butter; add the onion and celery and cook until tender.
  2. Add the potatoes, corn, salt, pepper, water, bouillon cubes, and thyme.
  3. Cover and simmer for 15 minutes, or until the potatoes and corn are tender.
  4. Add the milk and cream.
  5. Heat through and serve.

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