Gluten Free Corn Chowder

It's October, cold, I'm sick with one. What's hits the spot? Something hot of course. So I started thinking about chowders. I remembered I had some smoked salmon in my fridge courtesy of a friend of mines friend. Don't worry it's not in the recipe but I did add a note at the end if you are feeling adventurous to put it in, and how much. Happy Fall!!

1 red pepper diced

2 red skin potatoes diced small

1/2 large sweet onion diced

2 large carrots, peeled, sliced thin

1 pound frozen corn

2 sticks butter

3/4 c. Gluten free all purpose flour, I used Bobs Red Mill

4 c. Gluten Free chicken broth

2 c. Milk

Salt

Pepper

In a large pot, heat 1/2 a stick of butter toss in veggies, except corn. Sautée til soft about ten minutes, stirring every minute or two, remove veggies from pan. Add the rest of the butter to pan, melt it, add gluten free flour and whisk til absorbed. Slowly pour in chicken broth whisking constantly, after all chicken broth has been poured in and the flour has been whisked well into the broth put veggies back in. Add corn and milk, stir to mix. Simmer on low for about 25 minutes stirring occasionally to make sure that it's not sticking to the bottom. Season with salt and pepper.

Note* if you have any smoked salmon in the house, you can add a 1/2 c. of it to your bowl with the chowder. Or bacon is also a great addition.