Coconut Sriracha Corn Chowder

July 15, 2017 11:38 AM

Amy Rota-Poulin joins Dan to make her Coconut Sriracha Corn Chowder, plus Grilled Vegetable Focaccia, and a refreshing Strawberry Lemon Margarita, all in the Let's Eat Kitchen.

Coconut Sriracha Corn Chowder

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Amy Rota-Poulin Copyright 2017


2 tablespoons of olive oil

2 medium red onions, finely chopped

2 ears of fresh non gmo corn, husked and kernals removed from the core

2 cherry tomatoes, finely chopped

1 teaspoon of gluten free vegan sriracha

2 cans of organic whole coconut milk

Himalayan sea salt to taste

In a medium to large pot, over medium heat add the olive oil and the chopped onions. Saute until the onions are just starting to lightly brown and are tender. Add the fresh corn kernals and the finely chopped tomatoes. Stir and then cook for 2-3 minutes. Next add the Himalayan sea salt and the sriracha. Stir until combined. Add the 2 cans of coconut milk and cook until the corn chowder starts to simmer. Remove from heat.

Serve with fresh sliced scallions,  a lovely piece of gluten free focaccia and enjoy!!

Grilled Vegetable Gluten Free Focaccia

Amy Rota-Poulin Copyright 2017


1 ½ cups warm water

2 tablespoons pure maple syrup

2 packets of orginal dry yeast

3 1/3 cups all purpose gluten free flour

1 teaspoon Himalayan sea salt

¼ cup extra virgin olive oil

Preheat oven to 400 degrees. Grease a 13 x 9 inch baking sheet with olive oil and set aside.

In a bowl add the warm water, pure maple syrup and original dry yeast. Mix together until combined. Place the bowl in a warm area or in your oven on the proof setting and set aside.

Meanwhile, in a large bowl, whisk together the 3 1/3 cups all purpose gluten free flour and the Himalayan sea salt.

Once the yeast mixture starts to get foamy after about five minutes, add it to the gluten free flour mixture. Once combined, whisk in the extra virgin olive oil. You want to give it a good whisk. The batter will seem thin at first and then thicken up.

Pour the batter onto the greased sheet pan and smooth the top with a baking spatula. If the dough sticks to the spatula, simply wet the baking spatula with water smooth the dough.

Place focaccia in the oven and bake for 20-25 minutes. Remove from oven once, thoroghly cooked and let cool.

Add your favorite grilled vegetables to the top of the focaccia pizza such as marinated grilled zucchini, green and red bell peppers, sweet potato slices, onions, roasted garlic, etc, fresh baby spinach, a drizzle of white balsamic reduction and fresh basil. After you top the focaccia, place it on the grill or in the oven for 2-5 more minutes, remove from heat and enjoy!

This recipe is always a favorite at any summer party and is plant based lifestyle friendly!

Strawberry Lemon Margarita

Amy Rota-Poulin Copyright 2017


1 part gluten free tequilla

½  part Cointreau liquor

1 part fresh squeezed lemon juice

1 part fresh strawberries

2 leaves of fresh basil

Himalayan sea salt

Maple sugar


Place the Himalayan sea salt and maple sugar on a plate, rim the glass with a lemon wedge and dip the rim of the glass in the Himalayan sea salt mixture.

In the Himalayan sea salt and maple rimmed glass muddle the fresh strawberries and basil together. Add the ice. In a shaker add the tequilla, Cointreau, and fresh squeezed lemon juice. Shake well and pour into the glass. Serve with a sliced strawberry on the rim of the glass and enjoy!

*Please enjoy responsibly. Cocktail is for adults over age 21 only.*

*To turn this cocktail into a mocktail, omit the tequilla and the Cointreau and replace with tonic water and fresh squeezed orange juice.

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy!  

For more recipes please visit




Joel Landas

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