Sometimes the need arises to make a meal while doing something else. This recipe for gluten free corn chowder can be prepared in less than an hour, with minimal supervision. In fact, while I’m writing this article, I’m also cooking some chowder. This recipe requires few ingredients and is great for someone cooking on a budget.

Ingredients

• 2 cups new potatoes, cut in 1/2 inch cubes
• 3 cups water
• 2 tbsp extra virgin olive oil
• 1 large clove of garlic, very finely chopped
• 1 can cream style corn (540 ml or 19 fl oz)
• 1 cup frozen corn kernels
• 1 cup cream or milk
• 2 tbsp margarine
• 1/4 tsp salt
• 1/4 tsp pepper

Method

1. Put the water and potatoes in a medium sized pot. Place on high heat. Bring the water to a boil and continue boiling for 10 to 15 minutes or until potatoes are cooked through.
2. Drain water and remove potatoes from pot. Put olive oil in. Replace pot and reduce to medium heat. Once oil is hot, put in garlic. Fry for 1 to 2 minutes, stirring frequently. Return potatoes to pot and fry for 6 to 8 minutes, stirring frequently.
3. Add remaining ingredients and reduce heat to medium low. Simmer for approximately 30 minutes, stirring every four or five minutes. Make sure the chowder doesn’t stick to the bottom. If this starts happening, lower the heat and stir more often.
4. Once the chowder starts to bubble it is ready to serve!

Good on a cold day or any time of year. Enjoy!