Gluten & Dairy Free Corn Chowder

I found this recipe in Parents magazine but changed it to make it dairy free & added potatoes because I like heartier soup. We had it last night and it was a hit. It is perfect for those cold fall nights, which appear to have already arrived! 

 Ingredients:

• 6 ears fresh corn
• 2 medium sized potatoes (I used red and kept the skin on)
• salt & pepper
• 6 slices bacon (make sure it is gluten free, I use Hemplers)
• 1 onion, chopped
• 3 1/2 cups Almond Milk (original recipe calls for 4 cups milk, I reduced it a bit to make it thicker) 
• 1 tbsp cornstarch
• 1/4 cup sliced fresh scallions 

1. Boil corn in a pot of boiling water seasoned with salt & pepper. 
2. When corn is tender cut the kernels off and save 1 cup of the water it was boiled in. 
3. In a medium pot boil potatoes until al dente. Cut into small squares.
4. In large skillet over medium heat, cook bacon until browned. 
5. Add onion & cook until soft.
6. Add milk, cup of corn stock water, potato squares & corn kernels and bring to a boil. Reduce heat and let simmer for about 10 minutes. 
7. Whisk cornstarch in a small bowl with 2 tbsp water. Add to smooth to help soup thicken. 
8. Add salt & pepper to your liking. 
9. Garnish with scallions & fresh ground parmesan cheese (if you can have dairy!)

Makes 4-6 servings. I served the soup with Chebe gluten free breadsticks.