This is one of our favorite soups. Truly, every member of my family really likes it. With meat and potato in it, you can serve it as a main dish. This recipe is adapted from one in Bette Hagman's book More from the Gluten-Free Gourmet.
Gluten-Free Potato Chowder
1 lb. bulk sausage, cooked
1 c. onion, chopped
1 c. carrot, shredded
1/4 c. butter
4 c. potatoes, sliced
3 c. chicken broth
1 c. milk
2 Tb. rice flour
salt and pepper to taste
In the bottom of a large saucepan, saute the onion and carrot in the butter. Add the chicken broth and potatoes. Bring to a boil, reduce heat and simmer until the potatoes are cooked. With a hand potato masher, break up the potatoes until they are only small lumps.
Add the rice flour to the cold milk and blend with a fork. Add to the potato mixture. Bring to a boil, reduce heat and add the cooked sausage. Heat through. Add salt and pepper to taste. Serves 8 - 10 people.
Notes: One of the nice things about soup is that you can easily adjust the amount of ingredients to your taste. I never worry about measuring the vegetables exactly. If I have more than one cup of carrots when I'm done shredding, I put it all in. Bette's recipe includes frozen peas added after the meat is added. The soup is then cooked a couple of minutes more. Peas would ruin it for my family :).
For more great Tempt My Tummy Recipes go to
Blessed with Grace. Lisa's no bake pumpkin cheesecake would go great with a nut crust!
This is one of our favorite soups. Truly, every member of my family really likes it. With meat and potato in it, you can serve it as a main dish. This recipe is adapted from one in Bette Hagman's book More from the Gluten-Free Gourmet.
Gluten-Free Potato Chowder
1 lb. bulk sausage, cooked
1 c. onion, chopped
1 c. carrot, shredded
1/4 c. butter
4 c. potatoes, sliced
3 c. chicken broth
1 c. milk
2 Tb. rice flour
salt and pepper to taste
In the bottom of a large saucepan, saute the onion and carrot in the butter. Add the chicken broth and potatoes. Bring to a boil, reduce heat and simmer until the potatoes are cooked. With a hand potato masher, break up the potatoes until they are only small lumps.
Add the rice flour to the cold milk and blend with a fork. Add to the potato mixture. Bring to a boil, reduce heat and add the cooked sausage. Heat through. Add salt and pepper to taste. Serves 8 - 10 people.
Notes: One of the nice things about soup is that you can easily adjust the amount of ingredients to your taste. I never worry about measuring the vegetables exactly. If I have more than one cup of carrots when I'm done shredding, I put it all in. Bette's recipe includes frozen peas added after the meat is added. The soup is then cooked a couple of minutes more. Peas would ruin it for my family :).
For more great Tempt My Tummy Recipes go to Blessed with Grace. Lisa's no bake pumpkin cheesecake would go great with a nut crust!