Chunky Chicken and Veg Chowder with freshly baked Beer Bread!
Back to comfort food! It is raining buckets in Cape Town and I can’t think of anything better for din dins than a thick, creamy and chunky chowder. I love chowders…haddock, mussel, the list goes on…mmmm. I experimented with a chicken one this time and even baked a beer bread! Dunk hot buttery bread into the chowder and you will be on cloud 9! You might even shed a tear or two! ha ha!
For the chowder you will need:
500 ml (2 cups) milk
2 chicken breasts on the bone
250 g mixed butternut and sweet potato, cubed
2 leeks, sliced
250 g Bacon, chopped
250 ml (1 cup) peas
50 ml butter
50 ml flour
125 – 250 ml cream
In a large pot, bring the milk and 500 ml(2 cups) water to boil , add the chicken, butternut and potatoes, cover and cook for 15 – 20 minutes or until chicken is cooked and veg is tender. ( I add water to the milk to prevent it from burning and bubbling over)
Strain – reserving the cooking liquid. Shred the chicken off the bone. Set aside.
In a frying pan, saute the bacon until crispy, the add the leeks and fry until soft, add the peas and heat through. Remove from the heat.
In the large emptied pot, melt the butter and make a roux with the flour, then add the reserved liquid and stir until slightly thickened over moderate heat. Add the cream. Bring to the boil, then add all the prepared ingredients. Heat through.
Season with salt and loads of back pepper.
For the Beer bread you will need:
This bread is just divine, it smells as if it was made with yeast! The beer gives it that “bread” taste without the fuss!
+- 450 ml beer of your choice
500 g self raising flour
Salt and pepper
Dried mixed herbs
Preheat your oven to 180 degrees
Mix the bread ingredients together and spoon into a greased loaf tin. Sprinkle with some dried herbs.
Bake for 1 hour.
Happy mid-week all!