The Filipino CALIFORNIA CHOWDER Recipe A chawderisa thick soup, usually made with fish stock and milk. In this recipe, the seafood is replnced by ground beef and the milk by heavy aeam Make sure not to bring the liquid to a boil ance the cream has been added.
12 Servings
Ingredients:
250 grams sliced bacon
1/2 cup diced onion
3 cups peeled and diced celery
400 grams ground beef
2 beef broth or bouillon cubes
3 cups of water
4 cups peeled and diced potatoes
2 cups diced carrots
1 medium can (approx. 250 g)
cream of mushroom
2 cups heavy cream
Salt and p ep per to taste
Method:
In a pot, cook bacon until crisp. Remove and set aside. Spoon out some of the oil, reserving about 3 tablespoons of the oil in the pan. Reheat oil and saute onions and celery in same oil until soft. Add ground beef and cook thoroughly.
Stir in broth cubes, water, potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender.
Whisk in the cream of mushroom soup and heavy cream and heat through over low heat. Season to taste with salt and pepper before serving.
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| Filipino CALIFORNIA CHOWDER |
