Chowder Soup
A Western-style cream chowder simmered with onions, garlic, bay leaves, potatoes, carrots, and bacon.
Ingredients
Onion (washed, peeled, diced)
50 g
Garlic (peeled and minced)
30 g
Bay leaf (chopped)
1 slice
Potato (washed, peeled, diced)
1/2
Carrot (washed, peeled, diced)
30 g
Smoked bacon (diced)
30 g
Low-gluten flour
14 g
Stock
500 ml
Butter (melted over low heat)
30 g
Fresh milk
100 ml
Salt
a pinch
Sugar
a pinch
Instructions
1
Prep
Wash, peel, and dice the onion; peel and mince the garlic; finely chop the bay leaf separately. Set aside.
2
Prep
Wash, peel, and dice the potatoes and carrots; dice the bacon. Set aside.
3
Sauté
Melt the butter in a pan over low heat, add the Step 1 ingredients and sauté until fragrant. Then add the Step 2 ingredients along with the low-gluten flour and cook over low heat for about 5 minutes.
4
Simmer
Add the stock and milk to the Step 3 mixture in order and stir well. Continue cooking for about 2 minutes until it comes to a boil, then season with salt and sugar to taste.
