THE GLUTEN-FREE GANG
 
 
SOUTHWESTERN CORN CHOWDER

Sandy Robbins, adapted from The Columbus Dispatch recipe

3 tablespoons butter
1 cup finely chopped onion
1 cup finely chopped celery
1 teaspoon minced garlic
1 teaspoon chili powder
½ teaspoon ground cumin
3 tablespoons gluten-free flour
3 cups vegetable broth
1 can (15 ounces) cream-style corn
16 ounces frozen corn
1 can (4 ounces) diced green chilies
1 cup whipping cream
2 cups shredded cheddar or pepper Jack cheese
Salt and pepper to taste

bullet Melt butter in a heavy large pot over medium heat. 
bullet Add onion, celery, and garlic.  Saute until tender. 
bullet Add chili powder and cumin.  Stir until fragrant, about 30 seconds. 
bullet Add flour and stir 2 minutes. 
bullet Gradually stir in broth, scraping up any browned bits.
bullet

Add cream-style corn, frozen corn, and chilies.  Bring to a boil. 

bullet

Reduce heat and simmer 10 minutes. 

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Add cream and cheese.  Stir until heated through and cheese melts.

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Season to taste with salt and pepper.

 

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