- 2 Tablespoons dairy-free butter substitute (like Earth Balance soy-free spread)
- 1 Tablespoon olive oil
- 1 cup diced onion
- ½ cup diced celery
- 3 cloves garlic, peeled and minced
- ¼ - ½ teaspoon salt (depending on your taste)
- Fresh ground black pepper, to taste
- 3 cups fresh corn kernels
- ¼ cup Gigi's Everyday Gluten-Free Flour Blend (Gum-Free) or other gluten free flour blend of your choice
- 3 cups chicken or vegetable broth
- 3 cups unsweetened coconut milk (or other milk of choice)
- ¼ cup dry white wine
- 1 cup dry instant potato flakes (for instant mashed potatoes; be sure your brand is gluten-free)
- ½ cup diced roasted red or green peppers
- In a large pot, cook celery, onion and garlic in butter substitute, oil and seasonings over medium high heat until tender and translucent.
- Add corn and cook 10 - 12 minutes more, stirring occasionally.
- Quickly stir in flour blend.
- Add broth slowly, stirring.
- Add coconut milk, wine and potato flakes; stir.
- Add peppers and bring chowder to a boil.
- Reduce heat immediately to simmer, then cover and cook 30 minutes.
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