Corn and Ham Chowder
Ingredients
- 2 tablespoons butter divided
- 250 g diced ham
- 1 garlic clove minced
- 1 medium brown onion diced
- 2 tablespoons gluten-free plain flour
- 1 L (4 cups) gluten-free chicken stock
- 500 ml (2 cups) milk
- 2 large potatoes about 600g, peeled and cut into 1cm cubes
- 2 sprigs of thyme
- 750 g (4 cups) frozen corn kernels
- 185 ml (3/4 cup) cream
- salt and finely ground pepper
- handful chives roughly chopped, to serve (optional)
Instructions
- Heat 1 tablespoon butter in a frying pan. Add ham and sauté for 2 minutes. Remove and set aside.
- Melt remaining butter in a large saucepan over medium high heat. Add garlic and onion. Cook, stirring, for 3 minutes, or until onion is soft and translucent.
- Add flour and stir to make a paste. Cook, stirring, for 1 minute.
- Add stock and milk. Stir to combine, then add potatoes and thyme. Cover saucepan with lid. Bring mixture to a simmer, reduce heat to medium and cook for 15 minutes.
- Add corn kernels and cook for a further 10 minutes or until corn is heated through and potato is tender. Remove from heat and use a stick blender to purée soup until desired consistency is reached, we like to leave some pieces of corn and potato whole.
- Return chowder to a medium heat. Stir through cream and ham. Season to taste. Cook for 1-2 minutes or until heated through.
- Divide chowder between serving bowls. Serve sprinkled with fresh chives.
Hungry for more?Keep cooking with a subscription to AGFL Magazine. Over 50 allergy-friendly recipes in every issue, plus expert advice, tips and more.
