1tablespoongluten free flour to thicken if desired
½teaspoonItalian seasoning
¼teaspoonblack pepper
optional to garnish-- crumbled bacon, green onions
Instructions
In a medium-size stock pot heat the oil on medium. Add diced onion and garlic to simmer for a few minutes.
Add in corn, diced potatoes, chicken broth. Bring to a boil, then turn to low and simmer until potatoes are soft, about 20 minutes.
Place half of the chowder in blender and pulse a few times. Return to stock pot and add in almond milk and spices.
For a thicker chowder remove 1 cup of soup and stir in gluten free flour. Mixture will thicken. Transfer back to the stock pot and stir to thicken chowder.
Serve warm with bacon crumbles and green onions. Refrigerate leftovers.