New England Corn Chowdah!
Here is a recipe a friend of mine from Texas sent to me. She happened to be making it one day,and shared it on face book with her friends. I saw it, and asked her if she minded if I shared it on my blog, converting it to Gluten free. She was happy to. Here is Patty Hicks Chadwick’s recipe for “New England corn Chowdah”, that I converted Gluten free with a little tweaking. So now it’s Gluten free New England Corn Chowder! Thanks Patty
8 to 10 good size potatoes (I use yellow, gold, or sweet) wash real
good you will use this water.
3 cans cream style corn (be sure the cans are Gluten free)(I use Green giant)
2 cans whole kernel corn
2 squares garlic & herb sauté express (land of lakes brand) or one
stick of real butter
1 med. onion diced
1 10 oz. can evaporated can milk (Carnation is Gluten free)
2 cans of whole milk (using the can milk can)
1 cup of Gluten free flour, or flour mix
Salt and pepper to taste
1 tsp of diced jalapeno for a taste of Texas. (Optional)
Cut potatoes (I don’t peel them if they are gold or yellow potatoes)
into bite size pieces (not to small) and just cover potatoes with
water, cook till still just a little firm. Do not drain. Remove potatoes
and set aside.
While potatoes are cooking:
In a separate pan cook onion and whole kernel corn in the 2
squares of the garlic & herb saute express till clear or soft.
Add creamed corn, milk, onion mixture, potato to the potato water
and stir well. Mix Gluten free flour with some water to make a semi thick paste.
Add to pot, Lower heat and simmer till warm through. Stir to keep
from sticking to the bottom. Gets better day after day.
From the Kitchen of: Patty Hicks Chadwick