, , , , , ,


2015-02-26 21.18.49

I know I have been a little (okay a lot) quiet on the blogging. I don’t know about other bloggers but I go through these phases. I don’t blog, I feel bad for not blogging, then I feel like because it’s been so long I don’t know how to start again, and then there is the ‘f**k it’ phase. So here we are, with a recipe worthy of my return…

Chowder, a rich and creamy soup with chunks of seafood or vegetables. I could go in to the history, and why it’s not considered a soup… but that’s a lot of writing and I’m here for the food!

This chowder would be perfect in winter, it is also very filling and super healthy (for those of you watching their weight). I made this dead in the middle of Cape Town summer, and it still made me all warm and fuzzy inside!

Here is the recipe…

200g chicken breast, cooked and shredded (I braised my chicken in a shallow dish, with about an inch of chicken stock on the bottom)

4 slices bacon, cooked and crumbled

2 tbsp butter

1/4 cup red pepper, chopped

1/4 cup white onion

1-2 jalapeños pepper or fresh chillies, finely chopped (depending on how hot you want it)

2 cloves garlic, minced

2 tbsp flour

3 cups chicken stock

2 medium-sized potatoes, peeled and chopped into bite size chunks

1 bay leaf

Salt and freshly ground pepper to taste

1/4 cup sweetcorn (fresh or canned)

1 cup cooking cream

Melt butter in a heavy based pan, add red pepper, onion and jalapeños saute until tender. Add garlic and cook for 30 seconds.

Stir in the flour, cook for 2 minutes stirring constantly. Slowly add chicken stock and whisk until blended.

Add potatoes, bay leaf and season with salt & pepper. Bring to the boil, keep stirring. Reduce the heat to medium, cook uncovered for 10-15 minutes until the potatoes are tender.

Add the shredded chicken, corn and cream. Leave to simmer for another 10-15 minutes. Remember to stir occasionally so that it doesn’t stick to the bottom.

I served this with crusty bread and bacon bits scattered on top. You could also sprinkle some spring onion for a little freshness.

Enjoy the chowder!