My daughter, Jazlyn, is anaphylactic to egg, dairy, peanuts, and tree nuts. When she was first diagnosed, I found it very difficult to find recipes and foods that didn't taste like "allergy" food. Over the last 15 years I have had a lot of fun developing and changing recipes so that they are safe for her. I love to share my recipes so that other families can realize how yummy "allergy" foods can taste. You don't have to sacrifice taste or your favorite foods, you just have to rethink how to make them. I made a promise to Jazzy that I would do my very best to find a way for her to eat any food she wants to try. So far I have been able to keep that promise. I hope your family enjoys these recipes as much as we do.

Sunday, January 10, 2016

Egg Free, Dairy Free Potato Corn Chowder

This Potato Corn Chowder is very good, especially on a chilly night with Drop Biscuits. We added diced ham into the chowder and it was wonderful.

Potato Corn Chowder

5 large potatoes, peeled and cubed
16 oz bag frozen corn
1 lb cooked diced ham, chicken, turkey, ground sausage, ground beef, etc. - optional
4 cups broth, divided use
1/2 tsp salt
1/2 tsp pepper
1/4 cup flour
1 cup soy milk

In a soup pot over high heat, combine the potatoes, corn, meat, 3 1/2 cups broth, salt, and pepper. Cook and stir until the mixture comes to a boil. Cover, reduce the heat to low and simmer for 15 minutes or until the potatoes are tender. In a separate bowl, combine the remaining 1/2 cup broth and flour. Add to the potato mixture then cook and stir until it is thickened. Add the soy milk then cook, stirring occasionally, until hot but not boiling.
*  2 cups of soy milk can be used if you want your chowder thinner.