Sandy Robbins, adapted from The Columbus
3 tablespoons butter
1 cup finely chopped onion
1 cup finely chopped celery
1 teaspoon minced garlic
1 teaspoon chili powder
½ teaspoon ground cumin
3 tablespoons gluten-free flour
3 cups vegetable broth
1 can (15 ounces) cream-style corn
16 ounces frozen corn
1 can (4 ounces) diced green chilies
1 cup whipping cream
2 cups shredded cheddar or pepper Jack cheese
Salt and pepper to taste
Add cream-style corn, frozen corn, and
chilies. Bring to a boil.
Reduce heat and simmer 10 minutes.
Add cream and cheese. Stir until heated
through and cheese melts.
Season to taste with salt and pepper.
The Gluten Intolerance Group of Central
OhioThe Gluten-Free Gang
An LKDesign Co. project ©2013
P.O. Box 91091, Columbus, OH 43209