Gluten-free Corn Chowder with basil


Gluten-free Corn Chowder with basil


New! Gluten-free!     This gluten-free adaptation of my Corn Chowder rivals the original recipe. Stick-to-your-ribs potatoes and tender sweet corn make a savory chowder. Basil and garlic boost it into the sublime.

Net wt. 7 oz. (199g)  Makes 5 8-oz servings

Cooking Directions            

1.     Open package and set aside the small pouch containing white cornstarch.       

2.     Put 6 and 1/2 cups water into a 3-quart soup pot. Add veggie-packet ingredients to cooking water. Bring to a boil, reduce heat and simmer for 30 minutes.

3.     In a small bowl, stir cornstarch in 1/2 cup cool water until dissolved. Pour into cooked soup and stir until soup thickens. Simmer 5 minutes more.

4.     Add 1/2 cup cream (half and half) and stir well.

5.     Adjust seasonings to taste and serve. 


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Nutrition Facts:  Serving size 1/4 cup of dried mix, servings per container 5, Calories 30, Total Fat 0g, Sodium, 541mg, Total Carbohydrates 10g, Dietary Fiber 1g, Protein 2g. Based on a 2,000 calorie diet.

Ingredients: Potatoes, broth (maltodextrin, sea salt, autolyzed yeast extract, natural flavor, onion, celery, parsley, spinach, garlic, carrot, potato flour, soybean oil, xanthan gum, spices, extractive of spices, lecithin), corn, cornstarch, onion, basil, garlic.

Made in a facility that also processes wheat, nuts, soy, dairy and eggs.