Gluten-Free Corn Chowder

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely diced
• 1/4 cup sweet rice flour
• 3 cups milk, warmed
• 2-3 cups homemade chicken stock or store-bought reduced-sodium broth
• 2 cups corn, either fresh cut from the cob or frozen
• 2 medium russet potatoes, peeled and diced
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1/4 teaspoon hot pepper sauce

Directions

1. Melt the butter in a large pot set over medium-high heat. Add the onion; with a wooden spoon, stir it as it cooks until softened and still pale, about 3 minutes.
2. Pick up a whisk and add the sweet rice flour, mixing it into the onion. It will look parched and the onion will be coated. Keep whisking and cook for 3 minutes.
3. Pour in the milk in a slow, even stream, whisking the whole time. Let the paste take in the milk gradually so lumps do not form; start very slowly, then pour a bit faster as the mixture loosens, continuing until every bit has been added.
4. Add the chicken stock, followed by the corn, potatoes, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Let the soup come just to a soft boil, then reduce the heat to medium-low and simmer for 45 minutes, with only a few gentle bubbles breaking the surface now and then.
5. Ladle about 2 cups of the soup into a blender, and blend until smooth. Do not let the blender jar go past halfway full; if yours is small, puree the soup in batches.
6. Scrape the pureed soup back into the pot and stir everything together. Mix in the hot pepper sauce. For a thinner chowder, pour in the additional cup of stock. Taste, then add more salt and pepper if it needs it. Warm the soup over medium heat for 5 minutes, or until hot, then serve.