Corn and Shrimp Chowder (Gluten free and Dairy free)
4 slices of bacon cut into bite size pieces
1 medium onion coarsely chopped
1/2 Cup of celery coarsely chopped
6-8 small red potatoes cut into bite sized pieces
2 Cups of frozen (or fresh) corn
1/4 tsp thyme
4 cups of Gluten free chicken broth
2 tbsp of Gluten free all purpose flour
2 tbsp of corn starch
2 cups of silk creamer (soy) or 2 Cups of coconut milk (I used coconut milk)
1 lb of uncooked shrimp, peeled and deveined, tails removed
salt and pepper to taste
a dash of Old Bay seasoning
In a dutch oven cook bacon over medium heat for 5-6 minutes stirring frequently until crisp. Stir in onion, celery, potatoes, corn and thyme. Cook for 6-7 minutes stirring frequently until onion and celery are cooked throughly.
Mix in broth, gf flour and corn starch with a wire whisk. Heat to boiling, reduce heat once boiled to medium. Cover and cook about 15 minutes stirring occasionally until potatoes are cooked and soup is thickened.
Stir in the coconut milk, shrimp, salt, pepper and a dash of old Bay. Cover and cook for 5-6 minutes until shrimp are pink.