Gluten Free Vegetable Chowder

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 

1. 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.
2. Combine all the ingredients EXCEPT corn and bacon.   Cook on medium for 8 hours or high for 4 hours.
3. 1 hour before serving, add the corn.
4. 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!
5. Stir before serving and top each bowl with the bacon crumbles.

Check out my other Gluten-Free Recipes…

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ENJOY! 

Blessings,