Potato Chowder
Recipe type: Soup
  • 1 pound bulk sausage, cooked and crumbled (the kind in a tube, not links or patties)
  • 1 cup onion, chopped
  • 1 cup carrot, shredded
  • ¼ cup butter or oil of choice
  • 4 cups potatoes, sliced
  • 3 cups chicken broth
  • 1 cup milk or milk substittue (almond milk works well)
  • 2 Tablespoons rice flour
  • salt and pepper to taste
  1. In the bottom of a large saucepan, saute the onion and carrot in the butter.
  2. Add the chicken broth and potatoes. Bring to a boil, reduce heat and simmer until the potatoes are cooked.
  3. With a hand potato masher, break up the potatoes until they are only small lumps.
  4. Add the rice flour to the cold milk and blend with a fork. Add to the potato mixture.
  5. Bring to a boil, reduce heat and add the cooked sausage. Heat through.
  6. Add salt and pepper to taste.
Frozen peas could be added after the meat is added. The soup should then be cooked a couple of minutes more.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/potato-chowder/