The Chicken soup recipe
seems to have gone down very well, so we thought you might like a variation. This
is enough for a couple of helpings for two people; just double up the
quantities if you want to feed four. You can use oil instead of butter, but it
does lose some richness. Chowder is half way between a soup and a stew and must
have some texture from the vegetables
1 dessert spoon of butter - 1 teaspoon
of oil - 1 small onion, finely chopped - 1 carrot , cut into ½ cm cubes- 1 leek, sliced - 1 stick of
celery, chopped - 1 clove of garlic, sliced - 2 corns on the cob - 500 ml
chicken stock - 3 rashers of smoked streaky bacon - 1 dessert spoon flour - 2
bay leaves - 1 Table spoon of finely chopped parsley - 1 Table spoon of finely
chopped celery leaves - 2 medium potatoes , cut into 2 cm cubes - 2 sprigs of
thyme - 1 cup of chicken cut into pieces, raw or cooked - a good grating of
nutmeg - several grindings of black pepper - 100 ml cream- salt to taste
Chop the vegetables into small cubes and,
beginning with the onion, fry them gently in the butter and oil. While this is
happening, using a sharp knife, strip off the corn from the cobs. When the
vegetables have softened, add the bacon and fry gently, then add the flour,
stir and let it fry gently for a minute or two. Add corn and the stock and then
everything else, except the salt and the cream. Simmer gently till the potatoes
are cooked and beginning to fall apart. You do need texture in this chowder. Add
the cream, bring back to a simmer, taste and then add the salt, if it needs it.
Serve with crisp bread. Lovely with a good Viognier or Chenin Blanc
© John & Lynne Ford, Adamastor & Bacchus 2017
No comments:
Post a Comment