Gluten Free and Dairy Free Oyster Chowder
Serves 8 to 10
Ingredients
7 cups rice milk, divided
3 cups cooked white rice
1 cup dairy free buttery spread
1/2 cup all purpose gluten free flour
2 large shallots, minced
4 large stalks celery, minced
4 (8 ounce) cans oysters, drained reserving the liquid
Salt and white pepper, to taste
Hot sauce for serving
Instructions
Heat 4 cups of rice milk and white rice in a large pot slowly over medium heat, stirring occasionally.
Bring to a low simmer.
Take an immersion blender and blend rice milk and rice until smooth.
(You can do this in stages in a blender or food processor instead.)
Add remaining 3 cups of rice milk and bring rice broth back to a low simmer.
Reduce heat to low.
In a separate skillet, melt the buttery spread over medium to medium high heat for the roux.
Add the gluten free flour tablespoon by tablespoon, stirring it in until the flour is totally incorporated.
Cook and stir for 2 minutes.
Add the minced shallots, minced onions, and the reserved oyster liquid.
Cook until the celery and shallots are softened, about 5-7 minutes.
Add the roux, shallots and celery mixture to the rice broth.
Stir until fully incorporated.
If chowder seems too thick, you can add more rice milk if you like.
Add oysters to the chowder and season with salt and white pepper to taste.
Cook until heated through and keep on low heat.
Serve with hot sauce.
Source : thismamacooks.com/2014/03/gluten-free-dairy-free-oyster-chowder.html
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