Dear Readers of the Greater Rochester area,
As promised, for today, Jeannette will be sharing, with you, her recipe for gluten free cheesy crab corn chowder. Growing up as a kid in Webster, Jeannette’s dad always like to have something hot simmering on the stove, during those cold fall days. Many times he would put a pot of homemade soup on. When Jeannette and her sister and brother got home from school, all you could smell when you walked in the house was that wonderful soup. Jeannette has learned to make soup from the best. Her dad. And since her daughter was diagnosised with Celiac’s disease, she really had to learn how to make great tasting soups. Due to the fact that 11 years ago, all canned soups came with some form of gluten. Even her daughter’s favorite candy, Twizzlers, is made with wheat flour. All of the ingredients we will be using today can be found at Wegmans. So if you’re ready, let’s cook.
Here is a list of supplies you will need:
A large stock pot or soup pan
A small nonstick fry pan
Measuring cups and measuring spoons
A cutting board and a sharp knife
All of the ingredients listed below are gluten free.
Here is a list of ingredients you will need:
1 can of creamed corn
1 can of sliced carrots + juice
1 onion chopped
2 cups of Wegmans gluten free culinary chicken stock
1 quart of fat free half and half
1/2 a package of Wegmans hash browns
2 cups of low fat shredded cheddar cheese
1/2 a jar of Hormel’s real bacon bits with 50% less fat
16 oz. of Boss’ canned crabmeat
A dash of crushed red pepper flakes
1 cup of water
3 tablespoons of butter
3 tablespoons of potato starch
In your soup pan place your carrots + juice, potatoes, onions, 1 cup of water and chicken stock. Bring to a boil. Cook till the potatoes and onions are done. Next add the corn, half and half, bacon bits and pepper flakes. Cook on a medium high heat until mixture comes to a boil. While waiting for the mixture to boil, place 3 tablespoons of butter in your small fry pan. Melt the butter. Next sprinkle some of the potato starch into the butter. Stir in just enough potato starch to make a thick paste. Bring this mixture to a boil, stirring constantly. Cook until paste is a nice cream color. This paste mixture is known as a rue. When your soup mixture starts to boil add your rue and stir constantly till the soup mixture thickens. Next add your cheese and stir until the cheese is melted and mixed into the soup. Now add your crabmeat to the soup. Stir till everything is nicely mixed. Turn off the heat when everything is mixed together. Serve hot. A nice side to this soup is a salad or a warm slice of gluten free bread.
Jeannette hopes you like this nice hot and hearty soup for cold Fall and Winter days. Any soup you may have left over, can be frozen and used at a later date. Jeannette would love to hear from you. If you have any original recipes you would like to see featured here. Or if you just have any questions, Jeannette would be happy to answer for you, she can be reached at: nette1955@yahoo.com. Don’t forget to tune in later in the week when Jeannette will share her Seafood Alfredo recipe. Until then, remember if you can read you can cook.
Comments