Just the other night I made Clam Chowder....free of gluten, dairy and wheat. Oh, yeah. Heaven.
So without any further ramblings, I give you....
Clam Chowder (profound, eh?)
Potatoes, scrubbed and diced (the amount will depend upon the servings you are making)
6 strips GF bacon (Kirkland brand) - fried and crumbled
1 small onion, chopped
2 cloves garlic, pressed
2-4 cans Snow's brand clams, minced and chopped (you can drain or retain juices for flavor)
Basil, Oregano, Dill and Sage (a pinch of each)
Your choice of milk (for dairy, use one can evaporated milk) - I used Rice Dream Original, but I have also used Pacific Hazlenut milk and that is very good as well!
Place the potatoes, onion, garlic, spices and clams in a saucepot and add enough water to barely cover the mixture to boil (too much water makes it watery). Bring to a boil and cook until potatoes are tender. Whisk together 1/4-1/3 cup Cornstarch with a little of your milk of choice. Stir into soup and boil until thickened. Remove from heat and add bacon and milk (evaporated milk, just one can). After you have added your milk, you may need to thicken the chowder a bit more. With the non-dairy milk, it is always a game of 'add and thicken some more' for me!
Ta-da! You're done! And it is as fabulous as it is quick and easy!
Happy Chowder Days!