Corn Chowder

4 - 6 cups corn, frozen or fresh

2 cups potatoes, diced
1 large onion, diced
1 1/3 cups water
1 teaspoon pepper
8 GF chicken bouillon cubes
7 cups milk, divided
4 tablespoons butter
1/2 cup featherlight flour

In a large saucepan combine fresh or frozen corn, potatoes, onion, water, pepper and bouillon.  Bring to a boil, reduce heat and simmer until vegetables are soft.  Stir in 6 cups milk and the butter.  Bring to a boil.  Combine 1 cup milk and 1/2 cup flour and whisk until smooth.  Stir milk & flour mixture into the soup.  Boil 1 minute until thick and bubbly.

Pressure Cooker Beef Stew

I love a nice warm bowl of Beef Stew on a cold winters day!  This recipe is great because you can serve it as a stew, or as a gravy over mashed potatoes!  It's adapted from a recipe by Wendy Paul.

2 pounds stew meat
28 ounces crushed tomatoes, (or stewed tomatoes that have been blended)
1 cup light grape juice
2 cups sliced carrots, (1/2 inch slices)
1 cup celery, diced
1 medium onion, diced
1 GF beef bouillon cube
1 cup water
2 bay leaves
1 teaspoon minced garlic
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water
Mashed potatoes (optional)

Place stew meat in electric pressure cooker.  Add tomatoes, grape juice, carrots, celery, and onion.  Dissolve 1 GF beef bouillon cube in 1 cup of water by placing in microwave for 1 minute on high.  Pour the broth in the pressure cooker.  Add bay leaves, garlic, oregano, basil, salt and pepper. 

Place lid on top and secure.  Cook on high pressure for 25 minutes.  When time expires, let the pressure release naturally for 10 minutes, then use the quick release method.  Put stew on simmer. 

In a small bowl mix the cornstarch and water.  While stirring, gradually pour into the stew to thicken.  Serve in a bowl as a stew, or over mashed potatoes.