ChatterBank0 min ago
Chowder recipes please.
1 Answers
I really enjoy chowder and was looking for a few different ways of making it. The only time I've made it myself I used flour as a base, I cannot even remember the exact procedure. Anywho, last week I ordered fish pie in a restaurant and what I got was basically a chowder with a lump of mash in it and a puff pastry on top. I was a bit miffed when I saw it but it was actually pretty delicious so I'm gonna make it myself. Thanks for any suggestions.
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.Don't know if it is a fish chowder that you are after specifically styley but below is a veg chowder recipe which is really easy to make and v tasty.
Vegetable & Corn Chowder
1 tbsp vegetable oil
1 red onion, diced
1 red (bell) pepper, seeded and diced
1 larger potato, diced
2 tbsp plain flour
600ml milk
300ml vegetable stock
50g broccoli florets
300g canned sweetcorn, drained
75g cheddar cheese, grated
1 tbsp chopped coriander, to garnish
salt & pepper
1. Heat the oil in a large saucepan. Add the red onion, red pepper and potato and saut� over a low heat, stirring frequently, for 2 � 3 minutes.
2. Stir in the flour and cook, stirring for 30 seconds. Gradually stir in the milk and stock.
3. Add the broccoli and sweetcorn. Bring the mixture to the boil, stirring constantly, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
4. Stir in 50g of the cheese until it melts.
5. Season with salt & pepper and spoon the chowder into a warm soup tureen. Garnish with the remaining cheese and the coriander and serve.
Vegetable & Corn Chowder
1 tbsp vegetable oil
1 red onion, diced
1 red (bell) pepper, seeded and diced
1 larger potato, diced
2 tbsp plain flour
600ml milk
300ml vegetable stock
50g broccoli florets
300g canned sweetcorn, drained
75g cheddar cheese, grated
1 tbsp chopped coriander, to garnish
salt & pepper
1. Heat the oil in a large saucepan. Add the red onion, red pepper and potato and saut� over a low heat, stirring frequently, for 2 � 3 minutes.
2. Stir in the flour and cook, stirring for 30 seconds. Gradually stir in the milk and stock.
3. Add the broccoli and sweetcorn. Bring the mixture to the boil, stirring constantly, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
4. Stir in 50g of the cheese until it melts.
5. Season with salt & pepper and spoon the chowder into a warm soup tureen. Garnish with the remaining cheese and the coriander and serve.
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