Souped-Up Corn Chowder

Here is my version of the classic corn chowder with a few twists!

Ingredients

5 slices bacon, diced

1 tbsp butter and 1 tbsp olive oil (optional)

1 medium onion, chopped

2 stalks of celery, chopped

2 cloves garlic, minced

2 tablespoons brown rice flour

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

1 small sweet potato, peeled and diced

4-5 cups gluten-free chicken broth or vegetable broth

2 cups frozen corn

1 cup frozen vegetable and edamame blend - red pepper, corn and edamame (Costco)

2 tsp dried basil

juice of 1 lemon

2 cups unsweetened almond milk (homemade almond milk works really well) or canned coconut milk

Directions

1.  In a frying pan, saute bacon until crispy and browned.  Remove bacon and set aside. *You could also use the bacon grease to sauté the onion and celery in the next step.  I use butter and olive oil to keep the soup vegetarian so my daughter can eat it without the bacon bits.

2.  In a large soup pot, heat the butter and olive oil.  Saute the onion and celery until translucent, about 3-5 minutes.  Whisk in the garlic, flour, salt and pepper and cook for 1 minute until the flour is bubbling and slightly toasted.

3.  Add the sweet potato and the chicken broth.  Simmer for about 10 minutes.  Add the corn, vegetable blend, basil and lemon juice and simmer for another 10 minutes.

4.  Add the almond milk and simmer for 5 minutes more.  Add additional salt and pepper if desired.  Serve chowder by ladling into bowls and garnishing with bacon, chopped tomato, and crushed red pepper flakes if desired.