Saturday, February 12, 2011

Adventure in the Kitchen: Gluten-Free Clam and Corn Chowder

I enjoy company when they visit me at Killington.  Company can bring challenges as well.  Today's challenge an easy apres ski meal that is peanut, nut, legume, gluten, and red meat free, also not too spicy.  After some thought I have decided on Clam and Corn Chowder using corn starch instead of flour as a thickening agent.

1 cup Onion chopped
2 medium Potatoes chopped (pealed if thick skinned)
1/4 cup Red Pepper chopped
1 stalk of Celery chopped
1 T of Olive Oil
2 T Butter (or bacon fat)
3 T Corn Starch
1 1/4 qts of stock (could be vegetable, fish, clam broth, chicken or a combination, today I am using 1 cup clam broth and 4 cups of chicken stock)
1 tsp minced garlic
16 oz frozen chopped Clams
16 oz frozen Corn
1 cup of
Salt and Pepper

Saute onions, potatoes, red pepper, and celery celery in oil/butter until onions are translucent.  Keep the heat medium-low stirring often taking care not to brown.  Add cornstarch stirring constantly for a few more minutes.  Add stock slowly stirring so mixture doesn't clump.  Add minced garlic.  Simmer 15 minutes then add clams and frozen corn.  Bring back to simmer for another 15 minutes.  Add milk.

I like to add a little crumbled bacon as a garnish when I serve the chowder.

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