This creamy corn and sausage chowder is the perfect summer meal. Savory Italian sausage, bright corn, creamy potatoes, all joined together in a thick and delicious chowder!
Summer is chowder season to me. Growing up in New England summer nights can still get chilly, nothing warms you up better than a chowder. As a New Englander clam chowder was, of course, my favorite. However, when I went to culinary school I discovered corn and sausage chowder, which has since become a favorite of mine.
When you first go gluten free you mourn the loss of the obvious things: breads, cakes, muffins. However, as you continue on your journey those become easier, it’s the unexpected ones that upset you. When I was in culinary school we could use one of our meal swipes to get a soup and sandwich in the Apple Pie Bakery. I was recently talking about taking my boyfriend to tour my alma mater. Of course, I knew that turkey sandwich on a fresh baked brioche roll was out of the picture. I found myself saying “hopefully it will be corn and sausage chowder day!” before I realized that the chowder also wouldn’t be gluten free!
Gluten Free Chowder
The only logical course of action was to recreate my beloved corn and sausage chowder at home. The first thing that came to mind was corn starch, this is usually my go to for sauces. However, it can give them a gelatinous texture that I didn’t want in my chowder. Rice flour tends to get clumpy when you try to make a roux of it. I found the solution in my favorite gluten free flour blend. Instead of AP flour, I thickened this chowder with 2 tablespoons of Better Batter Gluten Free Flour. The combination of the flour blend and the heavy cream create a smooth and creamy chowder with the perfect consistency!
- 4 Italian Sausage Links, Removed From Casing
- 1 Tablespoon Olive Oil
- 1 Small Onion, Diced
- 5 Garlic Cloves, Minced
- 2 Celery Stocks, Minced
- 2 Tablespoons Better Batter Gluten Free Flour
- 1 Quart Chicken Stock
- 1½ Cup Red Potatoes, Diced
- 1 Cup Heavy Cream
- 15¼ Ounce Can of Corn
- Brown sausage in olive oil
- Add garlic, onions, and celery
- Saute for about 5 minutes
- Add Better Batter flour and mix well
- Deglaze pan with chicken stock
- Add the red potatoes and simmer for about 30 minutes (until potatoes are tender)
- Add the cream and corn
- Gently heat until warm
- Season with salt
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