There was a request for a summer soup, and while I just can’t wrap my head around gazpacho, let’s try another corn chowder! This one is gluten and dairy free (if you don’t add cheese) for our folks with allergies, which keeps the soup from feeling too heavy in your gut.

I use the arrowroot to thicken the broth, but understand that may not be an ingredient that everyone stocks. All-purpose flour is a fine alternative, or as long as you use an immersion blender to blitz it a bit, that will thicken the broth as well.