This is a delicious and easy recipe for Gluten-Free Vegetable Chowder! Autumn leaves, crisp air, and the creamy blend of sweet potatoes and bacon!
YUM!
I make this recipe for gluten-free Fall Chowder in the crockpot so that makes it even more efficient. An added benefit is that my whole family gobbles this up! Add a salad or bread to make it a complete meal.
Gluten-Free Vegetable Chowder
Serves 8
Ingredients
1/2 cup dried onion
2 TBS. olive oil
4 medium sweet potatoes cubed
4 carrots peeled and sliced
1-quart chicken or bone broth
4 cups whole milk or coconut milk
2 cups frozen (non-GMO) corn
1/2 tsp. freshly ground pepper
1/4 cup arrowroot powder or gluten-free flour mix
8 bacon strips cooked and crumbled (optional)
DIRECTIONS
- Turn on your crockpot to medium heat and add the olive oil and bone broth. Whisk in the arrowroot powder until well incorporated into the broth.
- Combine all the ingredients EXCEPT corn and bacon. Cook on medium for 8 hours or high for 4 hours.
- 1 hour before serving, add the corn.
- You can serve this chowder as is or put it in the blender to make a creamy puree. I personally make it a puree because our daughter with autism doesn’t tolerate different food textures well and she prefers it smooth and creamy. It is delicious both ways!
- Stir before serving and top each bowl with the bacon crumbles.
Check out my other Gluten-Free Recipes…
ENJOY!
Blessings,
This vegetable chowder looks delicious, can’t wait to try it soon!
You’re going to Love it!!!