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Post by Loupy on Feb 9, 2014 15:57:46 GMT -7
Potato ChowderAuthor: Linda Etherton @ glutenfreehomemaker.com/I posted this recipe a year ago, so you may have already seen it in the recipe index. I bet most you haven’t, though, and because it is so good, I decided to republish it. This recipe is adapted from one in Bette Hagman’s book More from the Gluten-Free Gourmet.Ingredients 1 pound bulk sausage, cooked 1 cup onion, chopped 1 cup carrot, shredded ¼ cup butter (or margarine) 4 cups potatoes, sliced 3 cups chicken broth 1 cup milk (almond milk works well) 2 Tablespoons rice flour salt and pepper to taste
Instructions 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.Notes Frozen peas could be added after the meat is added. The soup should then be cooked a couple of minutes more.
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