Gluten Free Corn And Mushroom Chowder Recipe

For my birthday, I received a new cookbook. I usually just convert a recipe to fit my gluten free lifestyle. However, I wanted to try cooking from recipes that have been published in gluten free cookbooks.

The first recipe I tried was a corn and mushroom chowder.

Ingredients:

8 ounces cremini or button mushrooms, sliced

2 cloves garlic, minced

1 tbsp. extra virgin olive oil

Salt to taste

1 small red onion, about 3/4 cup, chopped

2 large unpeeled yellow-skinned potatoes, about 3 1/2 cups, diced

3 carrots, peeled and shredded

8 cups water

12 oz. fresh or frozen corn

1 cup full fat coconut milk 2 tbsp. cornstarch mixed with 1/4 cup cold water

Pepper to taste

Instructions:

I used a large cast iron stock pot. The cast iron stock pot allowed me to complete all of the steps using only one pan.

In your cast iron stock pot over medium high heat, saute the mushrooms and garlic in the extra virgin olive oil. Stir often to prevent sticking. While they are cooking add the salt to taste.

When the mushrooms and garlic is tender, combine the sauteed mushrooms and garlic with the onion, potatoes, carrots and water. Bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, approximately 20 minutes. Add in the corn.

Reduce the heat to medium low, stir in the coconut milk and add the cornstarch mixed with water. Simmer until thickened. If you desire a thicker chowder, double the amount of cornstarch and water. Salt and pepper to taste. Serve hot.

This recipe is adapted from the Great Gluten-Free Vegan Eats cookbook. The corn and mushroom chowder was easy to make and delicious. The chowder was also quite filing. I am excited to try more recipes from this cookbook.

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child

Now to you-

What is one of your favorite cookbooks?

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