GF Corn Chowder

By MaryEllen

A quick, easy version of an old-time favorite, this gluten-free lunch corn chowder can be made ahead and refrigerated.

Ingredients

• 1 (14 1/2 ounce) can gluten-free chicken broth
• 1 cup chopped onion
• 1/8 teaspoon black pepper
• 1 (12 ounce) can evaporated skim milk or milk of choice
• 3 tablespoons cornstarch
• 1 (12 ounce) can corn with sweet peppers or regular canned corn
• 1 (6 ounce) can minced clams, undrained, optional

Details

Servings 6
Adapted from glutenfreeandmore.com

Preparation

Step 1

1. In a medium saucepan, combine broth, onion and pepper. Bring mixture to a boil. Then reduce heat, cover and simmer for 5 minutes or until onion is tender.

2. In a small bowl, stir together milk and cornstarch. Stir into broth mixture. Cook mixture, stirring until thickened.

3. Stir in corn and clams with juice, if using. Heat through.

Each serving contains 163 calories, 1g total fat, 449mg sodium, 22g carbohydrates, 15g protein.

Reprinted with permission from Gluten-Free Cooking for Dummies (Wiley), by Connie Sarros.