Comfort Food at its Finest!

Its raining outside, the fire is roaring in my beautiful new fireplace (Thanks honey!) and I’ve got my comfy pjs and slippers on. I’m so ready for an evening inside just snuggling on the couch with my girls and a movie. And of course….its a  perfect time for some home made soup and gluten free corn bread. What could be better than a hot bowl of soup to warm you up on a chilly autumn afternoon? This recipe is perfect because it serves 2 (although with us its 3, but leftovers for me the next day! ) It doesn’t take too long to make, and you could easily double the recipe. And you can’t go wrong with cornbread especially when its made from scratch! Its light and moist and easy to make! Mmmm….. So next time the mood hits for some great comfort food, hope you turn to these and enjoy a nice cozy meal! 🙂

Autumn Chowder (Printable Version)

Ingredients

Real Bacon Bits

1/4 cup chopped onion

1 medium red potato, cubed

1 small carrot, halved lengthwise and thinly sliced

1/2 cup water

3/4 teaspoon chicken bouillon granules (GF)

1 cup milk

2/3 cup frozen corn

1/8 teaspoon pepper

2-1/2 teaspoons potato or tapioca flour

2 tablespoons cold water

3/4 cup shredded cheddar cheese

Directions

Sauté onion until tender in a little oil. Add the potato, carrot, water

and bouillon. Bring to a boil. Reduce heat; cover and simmer for

15-20 minutes or until the vegetables are almost tender.

Stir in the milk, corn and pepper. Cook 5 minutes longer. Combine the

flour and cold water until smooth; gradually whisk into soup. Bring

to a boil; cook and stir for 1-2 minutes or until thickened. Remove

from the heat; stir in cheese until melted. Sprinkle with bacon bits.

Yield: 2 servings.

Adapted From: Taste of Home

Gluten-Free Sour Cream Cornbread Muffins Recipe (Printable Version)

Ingredients

2 Tbsp Butter, softened

1 ½ Tablespoons sugar

1 Egg

1/4 cup sour cream

1/4 cup milk

1/2 cup Gluten-Free Flour + 1/4 tsp xanthan gum

1/3 cup yellow cornmeal

1 teaspoon gluten-free baking powder

1/4 teaspoon salt

Directions

Heat oven to 425°F. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Reduce speed to low; add all remaining ingredients. Beat just until mixed.

Spoon batter into 6 greased or paper-lined muffin cups. Bake for 15 to 18 minutes
or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Adapted From: Land O Lakes

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