GARDEN EXPLOSION CHOWDER
Source of Recipe
THE WEB
List of Ingredients
7 1/2 T. butter (divided)
1/2 C. flour
1 C. diced onion
1 large clove garlic, minced
4 C. chicken stock
1 can (15 ounces) tomato puree
12 medium-sized ripe tomatoes, cored, peeled and chopped (see note)
3 T. honey
1 t. dried basil
1/2 t. chili powder
3 dashes hot pepper sauce
1/2 C. chopped carrots
1/2 C. chopped zucchini
1/2 C. chopped celery
1/2 C. chopped red bell pepper
1/2 C. chopped green bell pepper
1/2 C. chopped fresh mushrooms
1 T. dill weed
1 t. parsley
1/2 t. black pepper
1/8 t. cayenne pepper
Salt and pepper to taste
Recipe
Prepare roux: Melt 4 1/2 tablespoons butter in saucepan. Stir in flour until well blended. Cook over low heat, stirring often, for 3 to 5 minutes, until it starts to thicken and is honey colored. Remove from heat and set aside.
Melt remaining 3 tablespoons butter in large heavy pot. Add onions and cook gently 5 minutes. Add garlic and cook 2 more minutes.
Add chicken stock, bring to boil and reduce to simmer. Whisk in roux until stock is thickened and smooth. Add remaining ingredients. Simmer 30 to 45 minutes, stirring often. This is a thick chowder that can be adjusted to taste by adding more chicken stock. Serve with spinach pasta or corn muffins. Makes about 6 servings.
Note: Cut an "x" on the bottom of each tomato. Pour boiling water over tomatoes, let sit 5 minutes, then core, peel and chop.
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