Index
A-Z
Chicken Chowder
Chicken
Ingredients
- 125 g bacon bits
- 2 carrots, thinly sliced
- 2 sticks celery, thinly sliced
- 1 medium onion, coarsely chopped
- 1 bay leaf
- 4 cloves garlic
- 1 teaspoon pepper
- 0.5 - 1 kg chicken breasts,
cut up - 3 cloves (whole)
- 1 litre water
- dill (to taste)
- 4 medium potatoes, diced or
2 tins mealies (corn) - 4 tablespoons butter
- 1 cup mushrooms, sliced
- 2 tablespoons flour
- 1 teaspoon curry powder
- 1/2 cup cream
- 1 glass sherry or rye
- 60 ml parsley, chopped
Method
Basic chowder:
Fry the bacon in a large pot and remove. Add the carrot and celery and
cook over medium heat for 2 minutes. Add the onion, bay leaf and whole
cloves of garlic. Stir and add the pepper.
Chicken chowder:
Add to the "Basic Chowder" (recipe above) the chicken, cloves,
water and dill. Cover and simmer for 30 minutes.
Add the potatoes or mealies and cook for a further 15 minutes*.
Meanwhile melt a lump of butter in a frying pan, add the mushrooms and cook for 3 minutes. Add the flour, curry powder and cook for 3 minutes. Stir the mushrooms into the chowder and let cook for 2 minutes. Add the cream and sherry or rye.
Sprinkle with chopped parsley.
*The time depends on the kind of potato. If they need longer to boil, add them earlier with the chicken.
Serves 4-6
Original recipe from:
The Urban Peasant: More Than a Cookbook by James Barber.
We got it from the rec.food.recipes news group. It was posted by "Karl E. Moser (KE3NF)" <karl-m@home.com>