As part of my gluten-free grain reintroduction, I made this delicious corn chowder. If you have no idea what I mean by a reintroduction, I've been doing a very slow roll Whole30 reintro after my January Whole30. I've spent the last month and a half isolating and reintroducing specific foods and food groups back into my diet to observe how they effect me. I used this completely scrumptious corn chowder as my corn reintro and it was delish! 

It's a simple one-pot meal that is sure to please all involved. Enjoy!

Ingredients:

• 1 bag of frozen sweet corn
• 2 cups (or more) of potatoes, cut into bite-sized pieces. I used baby fingerling potatoes.
• 6-8 slices of bacon, chopped into bite-sized pieces
• 1/2 white onion, diced
• 1 tablespoon garlic, minced
• 3 cups chicken or veggie broth/stock
• Salt, to taste
• Black pepper, to taste
• Parsley (optional)
• Ghee (optional)

Instructions:

1. In a stockpot, fry up the bacon. Remove when finished. Note: You can drain the fat or leave it in, it's up to you!
2. Turn heat to medium and add onions to pot and cook until translucent. 
3. Add black pepper, potatoes, sweet corn, and garlic to pot and cook for a few minutes until brown bits begin to form on the bottom of the pot.
4. Turn the heat up to high and add in the broth, scraping the bottom of the pot to get up all the delicious brown bits!
5. Cover and cook on medium low heat for about 20 minutes or until potatoes are fork tender. Note: At this point, your broth should have reduced a bit and it should have a thicker consistency. If you want it even thicker, turn the heat up and cook it uncovered for a few extra minutes.
6. Serve and top it with the fried bacon, parsley, ghee, salt and enjoy! 

This corn chowder is definitely a crowd pleaser! 

With love,

Emily