Corn Chowder

Ingredients:

• 3 cups fresh corn (3 ears of corn, reserve the cobs!)

• 1 yellow onion, diced

• 5 cloves of garlic, minced

• 2 cups red potatoes, chopped

• 4 Tbsp salted butter

• 4 Tbsp Bob’s Red Mill Gluten Free All Purpose Baking Flour

• 1 quart chicken or vegetable stock

• 1 cup heavy cream

• 1 tsp paprika

• ¼ tsp cayenne pepper

• 2 tsp kosher salt (or to taste)
  
  

Start by carefully cutting the corn off of three cobs, and reserved both. This should yield about three cups of fresh corn. In a large pot or dutch oven, melt down four tablespoons of butter. Add one diced yellow onion, five cloves of garlic, and sweat out with kosher salt, paprika, and cayenne pepper. Add one cup of the fresh corn, followed by two cups of chopped red potatoes. Let these cook down with the other ingredients for 5-7 minutes.

Add a fourth cup of our Bob’s Red Mill Gluten Free All Purpose Baking Flour, and cook down. Pour in a quart of chicken or vegetable stock and stir. Be sure to scrape the bottom as the flour and natural starches have a tendency to stick. Add the reserved corn cobs; they will add so much extra flavor to the soup. Cover with a lid and simmer for 30-45 minutes.

Carefully remove the corn cobs and add the remaining corn kernels. Simmer for a few minutes. They will add a lovely textural variance. Stir in one cup of heavy cream and add any additional seasonings as needed. 

Serve warm and enjoy!