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spicy vegetable chowder (squash, red pepper, corn, green beans, potato, mushrooms) with pan fried shrimp and a grilled cheese sandwich.
I had some frozen poblanos, already roasted and peeled, plus half a bag of frozen corn, a container of frozen stock, a few bay leaves, potatoes, and the last spoonfuls of yogurt and sour cream, all needing to be used up. The chipotles hang out in the plastic container in the fridge, waiting for me to remember them.
Ingredients:
4 oz unsmoked streaky bacon, diced
1 large onion, finely chopped
1 large red pepper, diced
2 medium potatoes, diced
1 small bay leaf
1 pint of whole milk
1½ oz plain flour
¾ pint water
1 large tin of sweetcorn kernels
Chopped parsley
Method:
Frizzle the bacon in a large pan until turning colour then add the onion. When golden brown, add the pepper, potatoes, bay leaf and water. Bring to the boil and simmer until the potatoes are just tender. Blend the flour with a little of the milk and add to the chowder with the rest of the milk and the corn. Simmer for a few minutes then sprinkle in the chopped parsley. Check for seasoning and serve.
For more info, please visit www.taylorsregionalfoods.co.uk