Winter Corn Chowder

• Gluten free

• Produce

  • 3 1/2 cups Corn, frozen
  • 1/2 tsp Garlic powder
  • 1 1/2 cups Onion
  • 3/4 tsp Onion powder
  • 1 Parsley, fresh
  • 2 cups Potatoes
  • 1/2 tsp Thyme, dried

• Refrigerated

  • 1/2 cup Non-dairy milk

• Canned Goods

  • 2 15 ounce cans Vegetable or chicken broth

• Condiments

  • 1 tsp Worcestershire sauce, Gluten Free

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on theprettybee.com

Description

Ingredients

• 1 Tablespoon olive oil
• 1½ cups chopped onion
• 2 cups chopped potatoes
• 3½ cups frozen corn
• 2 15 ounce cans vegetable or chicken broth
• 1 teaspoon gluten free worcestershire sauce
• 1 teaspoon salt
• ¾ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon paprika
• ¼ teaspoon black pepper
• ½ cup non-dairy milk
• fresh parsley for garnish

Directions

• Put the spices in a small bowl and stir to combine. Set aside.
• Place the olive oil in the bottom of a large soup pot. Stir in onions and potatoes, set to medium high heat and cook uncovered without stirring three minutes.
• Add broth and use a metal spatula/turner to scrape all the browned bits from the bottom of the pan.
• Add everything else except the milk and boil on medium for 12 minutes. Remove from heat and stir in milk. Simmer for a few minutes to let the flavors come together.
• Top with fresh parsley and serve immediately with gluten free crackers or bread.