Garden Explosion Chowder
Source of Recipe
JSOnline
List of Ingredients
7 1/2 tablespoons butter (divided)
1/2 cup flour
1 cup diced onion
1 large clove garlic, minced
4 cups chicken stock
1 can (15 ounces) tomato puree
12 medium-sized ripe tomatoes, cored, peeled and chopped (see note)
3 tablespoons honey
1 teaspoon dried basil
1/2 teaspoon chili powder
3 dashes hot pepper sauce
1/2 cup chopped carrots
1/2 cup chopped zucchini
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped fresh mushrooms
1 tablespoon dill weed
1 teaspoon parsley
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt and pepper to taste
Recipe
Prepare roux: Melt 41/2 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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