Gluten Free Corn Chowder
Servings: 6
Ingredients
- 8-12 oz bacon Naked Bacon's Chipotle bacon is best
- 2 small onions or 1 large onion, chopped
- 4 cloves garlic chopped
- 4 cups broth
- 3 medium potatoes chopped
- 1 red bell pepper chopped
- 2 cans corn
- 1 cup heavy cream
- 4 tablespoon all purpose gluten free flour
- 1 cup white cheddar cheese
- salt
- pepper
- chipotle pepper
Instructions
- Place a large pan over medium heat. Add the bacon slices in batches and cook until done to your desired preference. Set aside and chop into pieces once cooled to the touch.
- Add the onion and garlic to the pan and cook in the bacon grease. Cook just a couple minutes, or until translucent.
- Add the broth, and mix anything burnt to the pan from the bacon so it adds flavor.
- Add the potatoes and bring to a boil. Cook for roughly 10 minutes, or until the potatoes are just about done.
- Add the red pepper and corn, and boil for 2 more minutes.
- Turn the heat to low. Mix together the heavy cream and flour. Slowly mix it into the chowder.
- Add the cheese, spices to taste, and mix thoroughly. Top with the chopped bacon and enjoy!
