Smoky Gluten-Free Seafood Corn Chowder

Smoky Gluten-Free Seafood Corn Chowder

Ingredients:

10 small to medium potatoes, diced

1 large green bell pepper, diced

3 cloves garlic, diced

1 onion, diced

4 cups water

1 package frozen shrimp, tails removed

2 cans clams

2 tsp. paprika

1 tsp. dried oregano

1 tsp. dried basil 

2 Tbsp. dried parsley

2 tsp. McCormick Perfect Pinch Cajun seasoning

4 Herb-Ox Chicken cubes

1 bay leaf

1-2 tsp. salt and pepper, to taste

1 small package frozen corn

1 package Hormel Natural Nitrate-Free bacon, fried and crumbled

2 cups heavy cream 

1/2 cup corn starch

2 fresh tomatoes, diced

Fritos or Clancy’s gluten-free corn chips

Instructions:

Bring potatoes, bell pepper, garlic, and onion to boil in water till potatoes are tender.  Add shrimp, clams and seasonings.  Add frozen corn, bacon. Add salt and pepper to taste. Mix corn starch with heavy cream, then pour into mixture while boiling until thickened.  Remove from heat. Add diced tomatoes and stir.  Add more salt to taste as needed. Serve with gluten-free corn chips.

Gluten-Free Sausage, Spinach, and Mushroom Quich

Gluten-Free Sausage, Spinach, and Mushroom Quiche

1 Tbsp. butter

1 medium onion, diced
1 cup sliced mushrooms
1 package Jimmy Dean All Natural Breakfast Sausage
8 large eggs

2 cups milk
1 cup potato starch flour

1 tsp baking powder
½ tsp salt
1/2 cup grated Parmesan cheese

Fresh spinach

Dice onion, and sauté in butter, set aside. Cook breakfast sausage and set aside. In medium bowl whisk the eggs; add milk, flour, baking powder, salt and cheese and whisk together. Add sausage and onions and stir.  Grease a 9x13 baking pan and place spinach and mushrooms on the bottom of pan.  Pour mixture over vegetables.  Stir slightly. Bake at 350° F for 40 minutes or until firm.  Cool slightly. Slice into squares, and serve.