The Gluten-Free Homemaker

This week Alta at Tasty Eats at Home is hosting the Holiday Food Fest that is happening on Thursdays in November and December.   This week's theme is favorite fall or Thanksgiving dishes.  I can't believe that with a food blog, I don't have any great entries.  The truth is that my brother, who loves to cook and is great at it, cooks for us at Thanksgiving.  I mostly contribute in the dessert area.

That leaves me with favorite fall dishes, but I don't have anything particularly fallish either.  However, one thing I love about fall is eating soup on a cold evening.  This is one of our favorite soups. Truly, every member of my family really likes it. With meat and potato in it, you can serve it as a main dish, and if you have meat and potato guys like I do, they are sure to love it.

I'm submitting this recipe to the Ultimate Recipe Swap at Life as Mom which has a Food Allergy/Special Diet theme this week. Be sure to check out the other recipes.  This is also submitted to Friday Foodie Fix at The W.H.O.L.E. Gang where you can find other recipes with carrots.

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.

Gluten-Free Potato Chowder

• 1 lb. bulk sausage, cooked
• 1 c. onion, chopped
• 1 c. carrot, shredded 
• 1/4 c. butter 
• 4 c. potatoes, sliced 
• 3 c. chicken broth 
• 1 c. milk 
• 2 Tb. rice flour 
• salt and pepper to taste

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. Serves 8 - 10 people.

Notes: One of the nice things about soup is that you can easily adjust the amount of ingredients to your taste. I never worry about measuring the vegetables exactly. If I have more than one cup of carrots when I'm done shredding, I put it all in. Bette's recipe includes frozen peas added after the meat is added. The soup is then cooked a couple of minutes more. Peas would ruin it for my family :).

Labels: soup recipes