Dinner Chowder
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
This recipe makes 6 servings
- Preparation time: 10 minutes
- Cook time : 20 minutes
- Total time : PT30M
- Portion size: 6
My mother-in-law (rest her soul) gave me a legionnaire cookbook from New Brunswick (I need to insist that she was a vet, not auxiliary). This recipe is adapted from that book and is great for when things are moving or you are on the go!
Ingredients
- 2 2large potatopotatoes, diced
- 1 1large white onionwhite onions, diced
- 2 2celery stalkcelery stalks, diced
- 1-1/2 tbsp 1-1/2tbspWorcestershire sauce
- 1 tbsp 1tbspdry mustard
- 2 tbsp 2tbspbutter
- 2 tbsp 2tbspflour, (Whole grain works fine)
- 1-1/4 cups 1-1/4cupsCheddar cheese, grated
- 1/2 tsp 1/2tsppepper
- 2 cups 2cupsvegetable stock
- 1 1can (28 oz.) tomatotomatoes
- 2 cups 2cupsmilk
Preparation
- combine the potatoes, onion, celery pepper and stock is large saucepan and boil until tender (about 8 to 10 minutes) - meanwhile melt butter is a small saucepan - add flour and stir constantly until bubbling - add milk and stir until slightly thickened - add Worcestershire sauce, mustard powder and cheese until melted - incorporate into vegetable and stock - add tomatoes and heat to serve * Tip: the type of cheese depends on personal preference (or whatever is on hand)so long as it not a dry cheese as they tend to clump). Variations: I have successfully added bacon and sauteed the vegetables instead of boiling and added seafood (clams, mussels, shrimp, scallops and firm white fish) for an amazing seafood chowder.
Source : Richard Cormier
