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Gluten Free Every Day Cookbook
by Robert M. Landolphi
This classic soup incorporating leeks, corn, potatoes, and cheese provides the perfect warmth for an autumn meal.
Chef's Tip: After cutting the leeks, soak them in cold water to ensure that they are clean.
Serves 6


• 5 slices bacon, diced
• 1 tablespoon unsalted butter
• 1 cup chopped yellow onion
• 2 leeks (white and pale green parts only), halved lengthwise, cut into 1/2-inch slices, and washed
• 1/2 cup chopped green bell pepper
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 4 cups chicken stock or broth
• 4 large potatoes, peeled and cut into 1/2-inch dice (4 cups)
• 3 cups frozen corn kernels
• 1½ cups light cream or half-and-half, heated to 110°F
• 1/2 teaspoon dried thyme
• 1/4 teaspoon chipotle chile powder
• 1 cup shredded sharp Cheddar cheese
• 2 tablespoons minced fresh flat-leaf parsley


In a large, heavy soup pot, cook the bacon over medium-high heat until crisp. Using a slotted spoon, transfer to paper towels to drain.
Pour off the fat from the pot. Add the butter and melt over medium heat. Add the onion, leeks, bell pepper, and a pinch of salt and pepper. Saute the vegetables until tender, about 5 minutes, and then add the garlic. Saute for 1 more minute, then add the stock and potatoes.
Cover the pot, bring to a boil, and decrease the heat to a simmer. Cook for 10 minutes, or until the potatoes are tender.
Add the corn, cream, thyme, and chile powder, and simmer for 2 to 3 minutes.

Ladle 3 cups of the chowder into a blender. Puree until smooth and stir back into the pot. Stir in the cheese until melted. Stir in the bacon and parsley and season to taste with salt and pepper.


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