GLUTEN-FREE BROCCOLI CORN CHOWDER
Made with pan-fried potatoes, fresh corn off the cob, sauteed celery and onion, soy bacon bits and broccoli cuts. Steeped in a white wine and sage creamy Tofutti Better Than Sour Cream broth.
Makes 15-½ cups
3 fresh ears of ‘butter/sugar’ corn on the cob, shucked
Directions for corn:
Place ears of corn in large pot with 8 cups water. Bring to boil, then cover and cook till tender. Remove corn, then strain liquid. Return liquid to pot, then cut corn kernels from cobs and place in pot. Set aside.
Ingredients for chowder:
1/2 c. gluten-free margarine
2 c. sliced or diced celery, including some inner stalks and leaves
2 c. diced onions, ½ inch squares
1 t. salt
6 medium russet potatoes, peeled and cut into ½ inch cubes
1 t. salt
14-¾ oz. can gluten-free cream style corn
2 c. non-dairy creamer, full strength
3 c. froz. broccoli cuts
3 T. soy bacon bits (gluten-free)
2 t. liquid smoke
1 t. garlic powder
1 t. onion powder
1 t. dry mustard
1 t. turmeric
1 t. dried rubbed sage (or ½ t. ground)
¼ t. red cayenne pepper
freshly ground black pepper to taste
2 t. additional salt
1 c. dry white wine mixed in bowl with ½ c. cornstarch till dissolved
2, 12 oz. containers Tofutti Better Than Sour Cream (1 for the chowder and 1 for an optional garnish)
fresh rosemary sprigs (garnish)
Directions for chowder:
In extra large skillet, over medium heat, melt margarine. Add celery, onion and salt. Saute till partially wilted.
Add potato cubes and salt to celery and onion. Stir to coat with margarine, then saute till potatoes become translucent. Raise heat to medium-high, then cook till charred on some sides. Add saute to water and corn in soup pot, and cook over medium heat till potatoes are tender throughout.
Add cream style corn, non-dairy creamer, broccoli cuts, soy bacon bits, liquid smoke, spices and herbs, stirring after each addition. Cook till chowder reaches a slow boil.
Add white wine/cornstarch mixture, stirring continuously till thickened. Reduce heat to low and cook for 15 minutes.
Add 1 container Tofutti Better Than Sour Cream, stirring to thoroughly incorporate. Cook 10 minutes, then remove from heat till ready to reheat and serve.
To serve: Ladle into soup bowls, top each with a dollop of Tofutti Sour Cream, a sprinkle of paprika and a fresh sprig of rosemary. When eating, submerge the rosemary sprig in the chowder for a delectable fresh herb flavor, enhancing the overall flavor achievement.
Leftovers are great the next day! A bonus: As the chowder sets, it develops a mild cheddar cheese taste from the combination of the white white, spices and Tofutti Sour Cream.
I cooked 5 and used 3 for this recipe.