#glutenfreechowder

A gluten-free version of clam chowder that is creamy and warm, great for a cozy meal on a cold day.

Ingredients: 6 slices bacon, chopped. 1 large onion, diced. 3 cloves garlic, minced. 1 teaspoon dried thyme. 1/2 teaspoon dried oregano. 4 cups gluten-free chicken broth. 1 cup water. 1 1/2 pounds potatoes, peeled and diced. 3 6.5 ounce cans minced clams, undrained. 1 cup half-and-half. Salt and pepper to taste. 2 tablespoons gluten-free all-purpose flour. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: Cook bacon in a pan until it gets crispy. Take it off and let it dry on paper towels. Add the onion and garlic to the same pan and cook them until they get soft. Put the bacon, onion, and garlic that have been cooked into a slow cooker. Then put in the chicken broth, water, potatoes, clams that haven't been drained, and oregano. Use a stir to mix. For 6 to 8 hours, or until the potatoes are soft, cover and cook on low heat. Add the half-and-half and stir. Add a little water to a small bowl and mix gluten-free flour until it's smooth. Add to the chowder and mix. Put the lid on top and cook on high for another 20 to 30 minutes, or until the sauce thickens. Add pepper and salt to taste. Serve hot with chopped parsley on top.

Prep Time: 20 minutes

Cook Time: 6 minutes

This Slow Cooker Chicken Corn Chowder is a comforting and flavorful gluten-free dish perfect for chilly days. Packed with tender chicken, sweet corn, and hearty vegetables, it's creamy and satisfying without any gluten-containing ingredients.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 cups frozen corn kernels. 4 cups chicken broth. 1 onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can 14 oz full-fat coconut milk. 2 medium potatoes, peeled and diced. 2 teaspoons dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. Chopped fresh parsley, for garnish.

Instructions: In a slow cooker, combine diced chicken, frozen corn, chicken broth, diced onion, minced garlic, diced red bell pepper, coconut milk, diced potatoes, dried thyme, smoked paprika, salt, and pepper. Stir well to combine all ingredients. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. Before serving, taste and adjust seasoning if necessary. Garnish with chopped fresh parsley. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 360 minutes