Chowder

soups 135 Last Update: Jul 15, 2021 Created: Jul 15, 2021 0 0 0
Chowder
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Chowder is a thick and hearty soup that's a popular American dish. In different parts of the country, it is prepared in different ways: with bacon, fish, shrimp, broccoli, corn. But it always contains cream and cheese - they give the soup a pleasant velvety consistency.

Ingredients

Directions

  1. Cut the bacon into small cubes and lightly fry on a spoonful of vegetable oil in a saucepan where you will cook the soup. Then take out.
  2. Put the finely chopped onion in the oil and simmer until tender.
  3. Cut the potatoes, put them in a saucepan and pour in the chicken broth. Cook for 15-20 minutes, so that the potatoes, when rubbed with a wooden spatula, knead in mashed potatoes.
  4. In the meantime, finely chop the bell peppers, celery and fry them separately in a pan, adding frozen corn to them (if it is canned, it will need to be put in the finished broth).
  5. When mashed potatoes, add the cream, mixed with flour to the broth, and mix thoroughly so that there are no lumps. Then add the toasted bacon, vegetables, and corn (if using canned) to the soup.
  6. Again, you need to bring the soup to a boil and put some of the grated cheese in it, leave to simmer for 10 minutes.
  7. Garnish the soup with grated cheese and herbs before serving.

Chowder



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Chowder is a thick and hearty soup that's a popular American dish. In different parts of the country, it is prepared in different ways: with bacon, fish, shrimp, broccoli, corn. But it always contains cream and cheese - they give the soup a pleasant velvety consistency.

Ingredients

Directions

  1. Cut the bacon into small cubes and lightly fry on a spoonful of vegetable oil in a saucepan where you will cook the soup. Then take out.
  2. Put the finely chopped onion in the oil and simmer until tender.
  3. Cut the potatoes, put them in a saucepan and pour in the chicken broth. Cook for 15-20 minutes, so that the potatoes, when rubbed with a wooden spatula, knead in mashed potatoes.
  4. In the meantime, finely chop the bell peppers, celery and fry them separately in a pan, adding frozen corn to them (if it is canned, it will need to be put in the finished broth).
  5. When mashed potatoes, add the cream, mixed with flour to the broth, and mix thoroughly so that there are no lumps. Then add the toasted bacon, vegetables, and corn (if using canned) to the soup.
  6. Again, you need to bring the soup to a boil and put some of the grated cheese in it, leave to simmer for 10 minutes.
  7. Garnish the soup with grated cheese and herbs before serving.

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