Cooking the trimmed cobs in the broth adds to the flavour, while using sweet rice flour to thicken makes this bursting with flavour Corn Chowder gluten free!
Making changes can be good.
My first time making a chowder without potatoes or bacon, I was intrigued with the idea of actually cooking the cobs, to make a broth for the soup; double whammy for flavour, and that’s always a good thing. Having previously used sweet rice flour in a gluten free roux with terrific results, in GF Baked Mac ‘N Cheese, I was pretty sure it would work here – and be smooth, with no grittiness.
Use what you have.
Because I didn’t have scallions and really didn’t feel like going out to get some, I used a regular white onion, knowing I could snip a few basil leaves from my plant, for a deliciously paired & pretty garnish.
Again, really not having the energy to go out, I made the recipe the using the 3 cobs of corn that I had. Besides, I think part of me was a little reluctant trying a new recipe, even if it was from Mark Bittman. Turns out, it made more than enough for my purpose, and to be frank, had plenty of corn.
Can I let you in on a secret…? When cutting the kernels from corn cobs, to stop the kernels from flying all over your kitchen… simply start cutting from halfway down the cob! Then turn the cob over, and cut from the other end! I’m so thrilled with this, I don’t mind saying that I’ve cut countless cobs of corn over the years, with corn flying all over.. and have just figured this out. A eureka moment for sure, that I’m happy to share.
Go garnish crazy…
… if you want! Depending on what you can eat/your diet: big chunks of crispy bacon, gorgeous homemade croutons – GF if necessary, grated melting cheese like cheddar or mozzarella, and most especially a fresh herb garnish – which most everyone can eat – like shredded basil or chopped chives or scallions.
However you serve it, whether garnished to the nines in a pretty shallow plate, or straight up in your favourite mug in front of the TV, you’re going to love this chowder that’s full of corn flavour.
Gluten Free Corn Chowder
- 6 cobs fresh corn I made the recipe using 3
- Pinch Kosher salt
- Pinch Freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 small onion cut into small dice
- 1/2 teaspoon sugar
- 1/4 cup sweet rice flour for GF 1/4 cup all purpose flour for non GF
- 2 cups whole milk or more as needed
- 2 bay leaves
optional to finish:
- 1/2 cup cream
Remove the outer leaves & silks and cut off the stem end, giving the cob a flat surface. Stand each cob up and with a large knife starting halfway down the cob and using a back & forth sawing motion, cut off the kernels.
In a large pot over medium heat, add 4 cups water, the stripped cobs and a pinch of salt & pepper. Bring to the boil, then lower the heat to a gentle simmer. Cover and cook for about 30 minutes, checking occasionally that the cobs are still covered with water; the water should be quite cloudy when finished. Remove the cobs and keep just 3 cups of the liquid in the pot (save the rest for another use).
Place the now empty pot back on medium heat and add the butter and olive oil. When melted and foaming, add the onion & sugar and cook, stirring for a couple minutes, without browning. Lower the heat to medium and sprinkle in the flour, stirring with a wooden spoon to bring it all together. Cook for a couple minutes, until the flour is no longer raw (just like making any roux).
Add one cup of the reserved broth, again whisking to bring it together with the roux (cooked butter & flour mixture). Stir in the remaining broth, the milk, the corn kernels & bay leaves, and bring to the boil. Reduce the heat to a gentle simmer, and cook, stirring occasionally, until the corn is tender and the soup has thickened, 10 - 15 minutes.
If it’s too thick, add some of the reserved corn broth. Finish with some cream, if you like. Taste for the seasoning, adding salt & pepper as needed.
from the original recipe:
use chopped scallions in place of onion
add 1/2 cup shredded cheddar cheese at the end