It’s been really cold this past few weeks. I was trying to figure out what to cook when I saw the picture of “Smoky Cheese Chowder” on Life Currents. I almost drooled on my keyboard. It looked so creamy, warm, and inviting. I wanted to slurp the soup right off my screen. Doesn’t it look delicious? Also, she had me at “….only takes 15-20 minutes..”!
I had to make the soup.
The only trouble was, I didn’t have smoky gouda cheese. But I had cheddar cheese. (this is what I buy) Also, I had to make it gluten free so I used tapioca flour. (If you are ok with gluten, you can use flour.) I had some leftover corn beef so I thought it’d go really well in the soup. Ham would have been great too. Or bacon. Oh, bacon would have been great. But if you want to leave out meat, that’s totally cool too. I didn’t have chives but had parsley and green onions.
So I adapted. Ok, stop drooling. Like I did.
It was too cold to go out so I used up what I had. Isn’t that the fun part of cooking? Being creative and coming up with a recipe with what you have? If you like smoked gouda cheese, try her recipe. I’ll have to buy gouda to try her version next time.
Note: You can use milk instead of water if you want creamier soup. We don’t drink milk so I used water.
Gluten Free Cheddar Cheese Corn Chowder
Gluten Free Cheddar Cheese Corn ChowderPrint
- 2 C Shredded Potatoes
- 1 1/2 C Water
- 1 C Chicken Broth
- 2 C Frozen Organic Yellow Corn
- 2 C Shredded Smoked Cheddar Cheese + Little Extra for Garnish
- 1/2 C Diced Organic Red Bell Pepper
- 1/4 tsp Onion Powder
- 1 Tbsp Tapioca Flour if you are ok with gluten, use 2+ tbsp of flour
- 1 C Diced Ham or Bacon I used corn beef
- 1/2 C Chopped Scallions + Little extra for Garnish
- 1/4 C Chopped Parsley garnish
- In a medium saucepan, combine corn, potatoes, bell pepper, 1 Cup of water and chicken broth.
- Bring to boil on high heat.
- Reduce heat to simmer, while stirring, until corn is cooked.
- Add onion powder.
- In a small bowl, mix tapioca flour and 1/2 Cup of water
- Stir tapioca mixture into the pot.
- Cook until thickened.
- Slowly stir in shredded cheese and chopped scallions.
- Remove from heat. Garnish with scallions and parsley and serve immediately.
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