Shrimp Corn Chowder

Corn Chowder is one of those recipes that you must make when sweet corn is in season.  We are fortunate to live near several local farms and fresh corn is just a five minute drive up the road.  You can make this chowder with shrimp, crab, chicken or even meatless.  It’s ready to enjoy in about 90 minutes.

Now I know you are asking, can’t I make this with frozen corn?  You can, but you will be missing a key flavor component in the recipe.  The base of this chowder is made from the corn cobs.  After the kernels are stripped, the cobs are simmered to make a stock.  You can substitute chicken broth and use frozen corn, but seriously, try it this way.  It is very, very good!

6 Servings


  • 6 ears of corn
  • 6 cups of water
  • 1 tsp. salt
  • 1 large sweet onion, diced
  • 3 Maine white potatoes peeled and diced (use young, thin skinned or waxy potatoes)
  • 12 oz. raw shrimp in the shell
  • 4 oz. gluten free bacon, cut into 1/2″ pieces
  • 1 tbsp. olive oil
  • 2 tbsp. butter, divided
  • 2 tbsp. sweet rice flour
  • 1 cup gluten free low sodium chicken broth
  • 1/2 cup half and half
  • 1 tsp. sugar
  • 1 tsp. thyme
  • paprika
  • Old Bay® seasoning
  • smoked sea salt (optional but very good)


Strip the corn kernels from the cob and refrigerate (you should have about 4 cups).  An easy way to do this is to stand the corn straight up on a cutting board and run a sharp knife down the sides.

Peel and devein the shrimp, reserving the shells.

Place the cobs in a stock pot with the reserved shells, 6 cups of water and 1 tsp. salt.  Bring it to a boil, reduce heat and simmer for 30 minutes.  Discard the corn cobs and strain the corn stock through a fine mesh sieve, or use cheese cloth.  You should have about 4 cups.  Add 1 cup chicken broth, or enough to total 5 cups of liquid.

Heat a Dutch oven over medium low and cook the shrimp in 1 tbsp. olive oil and 1 tbsp. butter for 2-3 minutes, just until you get a little pink color on both sides.  Remove from the pot, sprinkle with Old Bay and set aside to cool.  Refrigerate the shrimp until serving time.

Discard any liquid remaining in the Dutch oven and wipe clean.  Add the bacon and cook until crisp, stirring frequently.  Remove the bacon and drain on paper towels, reserving the fat.

Add the onions to the pot with the reserved bacon fat along with 1 tbsp. of butter.  Cook for 15  minutes, stirring frequently.  The onions should be nicely browned and caramelized.

Quickly sprinkle the rice flour over the onions and whisk constantly as you stream in the stock.  Add the potatoes, corn kernels, 1 tsp. sugar, 1/2 tsp. dried thyme leaves, and more Old Bay.  Simmer on low until the potatoes are cooked through, about 15 minutes.  Remove from heat.

When ready to serve, gently warm the chowder over low heat.  Chop the shrimp, leaving a few whole for a nice presentation.  Add back the reserved shrimp, with 1/2 cup of half and half.  Cover and heat through, 5 minutes more.

Serve in shallow bowls and garnish with crumbled bacon and fresh thyme.  For a special treat I added a skewer of grilled scallops.

This hearty chowder will provide a filling meal for lunch or light dinner.  Like most soups, it is even better (and thicker) the next day.

Notes: ♪♫  For a perfect accompaniment to this hearty chowder, check out my homemade gluten free oyster crackers!

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New Orleans Shrimp Boil on the Grill

Bites of shrimp, sausage, potato, corn and veggies are assembled into foil packets and grilled to perfection in this easy summer meal!  It is no wonder that a few years ago this recipe was going viral.

You can’t go wrong on a gluten free diet when you prepare meals using healthy fresh ingredients, so before summer comes to an end, let’s revisit this popular dinner on the grill with a spicy New Orleans twist!

If you have never tried Old Bay® seasoning this recipe is a good excuse to go and buy some, you will find yourself using it in on everything.  Plan on about 45 minutes to prep and cook this meal.

4 packets

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Defrost the shrimp under cold water (if using frozen), peel and devein leaving the tails on.  Cut the sausage into 1/4″ slices.  Halve the potatoes and microwave them in a little water for 4 minutes to give them a head start.

Lay out 4 sheets of foil, 15″ long.  Divide the ingredients evenly on the 4 sheets.  Be sure to place the shrimp on top so they don’t burn.  Drizzle with olive oil (1-2 tbsp. per packet) and sprinkle with Old Bay.

To make the packets, bring the long sides of the foil together and fold over twice to seal.  Fold over the ends.  You can prepare in advance up to this point and refrigerate.

When you are ready, heat the grill on medium low, cover and cook for 15 minutes.

Use tongs or a large spatula to lift the packets onto plates and open carefully so the steam doesn’t burn your fingers!

This is a must try dish for summer!  Having a cookout?  Foil packets mean no pans to wash and easy cleanup!

Notes ♪ ♫  Always check ingredients on prepared foods such as the Andouille sausage in this recipe for hidden gluten.

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Crock-Pot Rotisserie Chicken

Deliciously seasoned, falling off the bone tender chicken, just like the Rotisserie Chicken you buy at the market made right in your own kitchen!  This unbelievably simple recipe will give you the same moist flavorful chicken that everyone loves.  I used a 6 quart Crock-Pot to make this meal.  I had a family pack of 8 chicken leg quarters and not only was it very economical but I also ended up with 2 cups of chicken stock that I have frozen for making soup next month.  There are only 4 basic steps to the recipe.  Make the rub, prep the vegetables, cook in the crock-pot for 8 hours, then finish in the oven.  It doesn’t get any easier than this and you can plan it around your work day.  Wouldn’t you like to come home to this?


  • 6 tsp. sea salt
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. thyme
  • 1 tsp. Italian seasoning
  • 1 tsp. ground pepper
  • 1/2 tsp. ground fennel
  • 1/2 tsp. ground coriander
  • 1/2 tsp. dehydrated bell pepper
  • 8 chicken leg quarters
  • 1 large sweet onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • cooking spray


Rinse the chicken, trim any excess skin and pat dry.  Whisk together the first 10 ingredients to make the rub and liberally coat both sides of the chicken.  Leave a little aside for finishing.

Mist the crock-pot with cooking spray.  Chop the onion, carrot and celery and place it in the bottom.  Do not add liquid, the vegetables should hold the chicken up above any liquid that forms during cooking.

Arrange the seasoned chicken on top of the vegetables.  I was able to fit all 8 leg quarters in my 6 quart crock-pot.

Cover and cook on high for 2 hours, then reduce heat to low for 6 more hours.  It can go a little longer if you are running late.  About half way through, rotate the chicken in the crock-pot.  Remove the chicken and spoon out some of the excess liquid.  Then place the pieces that were on top in first, and the rest on top.  If you like, you can strain the liquid and reserve it for soup stock as I did.  After 8 hours preheat the oven to 350º.  Arrange the chicken in a single layer on a baking sheet, sprinkle with more seasoning and finish in the oven for 30 minutes.

That last 30 minutes in the oven is the magic!  The most tender, juicy chicken you will ever have at home.  Gluten free!

Notes: ♪♫ Most single ingredient seasonings are gluten free, but always  check your ingredient labels, especially for seasoning blends!


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Grilled Beef Kabobs

Here is an easy weeknight favorite to cook on the grill or stovetop, tender marinated beef tips skewered with veggies.  With a delicious marinade that you will want to make over and over again.  Serve with rice or a gluten free pasta salad for the perfect summer meal.

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  • 1/2 cup gluten free steak marinade
  • 1/2 lb. sirloin tips, cut into cubes
  • 1 small red onion, cut into chunks and separated
  • 8 baby bella mushrooms, cut in half
  • 1/2 red bell pepper, cut into squares
  • 1 small zucchini, cut into 3/4″ rounds


Combine the marinade ingredients in a nonreactive bowl and whisk together.  Reserve about 1 tbsp. for finishing.

Cube the steak tips and toss with the marinade.  Cover and let it sit at room temperature while you prepare the veggies.

Try to chop the vegetables to about the same size so that they cook evenly.  I did enough for 4 skewers.

The mushrooms and zucchini can be sliced thicker, so they don’t overcook on the grill.  I did the onions and peppers in single layers.

Thread the meat and veggies onto skewers and brush with any marinade remaining in the bowl.  If using wooden skewers, you should soak them in water for about an hour before using.  Now onto the grill!

Mist the grates with cooking spray or rub with oil before adding the kabobs.  Spread them out with plenty of space in between for even cooking.  Carefully brush on the reserved 1 tbsp. marinade, watch for flareups.  Turn the heat down to medium low and grill for 8 minutes total, turning every 2 minutes.  If cooking stovetop it will take about 15 minutes.

Perfect!  Nice grill marks but still juicy and flavorful.  And no gluten!  I hope you will give the marinade a try, it’s so easy and delicious.

Notes ♪♫ No grill?  No problem!  When a grill isn’t available you can cook kabobs on the stovetop.  Use a griddle, grill pan or flat skillet.  Just watch those wooden skewers, soak them in water for an hour prior to cooking so the ends don’t catch fire!

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BBQ Chicken Drumsticks

I love unique kitchen gadgets like this one.  It holds up to 17 chicken drumsticks at one time!  I wasn’t even thinking about gluten when I bought it, but it does have the advantage of holding the drumsticks upright so that they never touch the grill surface.  The chicken is coated with a dry rub and suspended vertically in the drumstick holder.  For this “off heat” method of grilling, we light only one side of the grill, and the drumsticks are cooked on the opposite side.  Since they are upright, the drumsticks do not need to be turned.  With only 3 ingredients, this recipe is easy to prepare and the chicken comes out moist and delicious every time.  I made 8 drumsticks but you can double the recipe for a larger family.

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  • 8 chicken drumsticks
  • 3 tbsp. brown sugar
  • 3 tbsp. gluten free BBQ rub


Whisk together the brown sugar and BBQ seasoning.  Rub the chicken all over with the seasoning mixture and place in the drumstick holder.

Light one side of the grill, and remove the grate from the opposite side.  Place the chicken on the side opposite the flame.  Cover and grill for 1 hour.

Toward the end of the cook time, I grilled a little zucchini to go with dinner.

Just a few minutes to give the zucchini some grill marks.  It’s that easy.

Dinner is ready.  A side of rice and you have an easy summer meal.

Notes ♪♫  As always, check your ingredients for hidden gluten.  I used Creole seasoning combined with brown sugar in this recipe.

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Gluten Free Meatloaf

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog


Are you missing meatloaf on your gluten free diet?  Meatloaf made with gluten free breadcrumbs can be disappointing, a wet soggy mess that doesn’t hold together.  Today I’ll show you how to make a moist tasty meatloaf that won’t fall apart when you slice it.  By the way, this meatloaf is loaded with healthy veggies, but we’ll let that be our little secret!

4 Servings

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Finely mince the veggies, using a knife or electric chopper.

Season the veggies and garlic with salt and pepper, then sauté in a little olive oil.  I used onion, bell pepper, mushroom and zucchini.  They will almost disappear into the meatloaf!

When the veggies have reduced by half, set aside to cool.

Whisk together the egg, ketchup, brown sugar, red pepper flakes and Worcestershire.  Be sure your Worcestershire sauce is gluten free, check labels and don’t hesitate to contact the manufacturer if needed.

Now add the meat and the cooled vegetables, mixing it together with your hands.  I usually use pork sausage, but today I had Italian chicken sausage and it worked just as well.

Next add the breadcrumbs, rolled oats and potato flakes, and work together until well combined.

Press the mixture into an 8″ loaf pan.  I used a nonstick pan, but if you have a glass loaf pan be sure to mist it with cooking spray.

Now squeeze a little ketchup over the top and use a fork to spread it evenly and make a line pattern, like this.

Bake for 30-35 minutes at 350º.  When it’s done, you should see a little browning around the edges, and the meatloaf will begin pulling away from the sides of the pan.  The internal temperature should reach 150-155º, if you’re not sure check with a thermometer.

Ready to serve, this meatloaf is moist and juicy, definitely not falling apart.

Meatloaf night is back, and no one will guess that it’s gluten free!

Notes: ♪♫ Always check your ingredients for gluten, including sausage, breadcrumbs and spices!  For those with Celiac disease, only use oats processed under a purity protocol, such as Bakery on Main.

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