Soup

California Corn Chowder is for Soup.

California Corn Chowder takes 10 minutes to prepare.

California Corn Chowder takes 25 minutes to cook.

California Corn Chowder makes 2 servings.

The ingredients for California Corn Chowder are:

1 tbsp olive oil
1 tbsp gluten-free flour (I use millet)
2 cups california style veggies (broccoli and cauliflower mixed)
1/3 cup corn kernels
1/2 cup unsweetened rice milk (or other dairy free milk)
1/2 cup stock
Spices to taste: sage, sea salt, garlic powder, onion powder, paprika, fresh ground pepper

Here is how you make California Corn Chowder:

Make a roux by heating the olive oil in a saucepan and mixing the flour into it to make a pasteAdd the milk substitute and stir constantly until well mixed.Add the stock and allow the mix to simmer and thickenCook the vegetables until they are soft (steam or microwave if frozen)Grind 3/4 of the vegetables into a paste in the food processor. Cut the remainder into tiny pieces (leave some whole corn kernels, grind some)Add the paste to the thickened soup base and mix well. Add 1/2 cup of water and simmer until desired thickness is reached.Spice to your taste. I really like the the sage in this, as well as just enough onion powder and garlic salt and a few cracks of fresh ground black pepper.Number of Servings: 2Recipe submitted by SparkPeople user IVORY1825.

The nutritional information for California Corn Chowder is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 172.2

• Total Fat: 8.3 g
• Cholesterol: 1.8 mg
• Sodium: 160.9 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 5.2 g
• Protein: 4.5 g

The dietary needs meet for California Corn Chowder is Gluten Free