Chowders are quick creamy soups that are as filling as a main course. This one gets its colour and flavour from Red Leicester cheese.
30 g (1 oz) butter or margarine
1 onion, finely chopped
2 sticks celery, chopped
1 green pepper, chopped
30 g (1 oz) flour
1/2 tsp dry mustard
1 litre (1 3/4 pints) milk
900 g (2 1bs) canned clams, liquid reserved
350 g (12 oz) potatoes, diced
1/4 tsp thyme
Salt and pepper
1 bay leaf
120 g (4 oz) Red Leicester cheese, grated
Dash Worcestershire sauce
Single cream
2 tbsps chopped parsley
1 onion, finely chopped
2 sticks celery, chopped
1 green pepper, chopped
30 g (1 oz) flour
1/2 tsp dry mustard
1 litre (1 3/4 pints) milk
900 g (2 1bs) canned clams, liquid reserved
350 g (12 oz) potatoes, diced
1/4 tsp thyme
Salt and pepper
1 bay leaf
120 g (4 oz) Red Leicester cheese, grated
Dash Worcestershire sauce
Single cream
2 tbsps chopped parsley
method
1. Put the butter or margarine, onion, celery and pepper into a large bowl. Cover loosely and cook on HIGH for 2 minutes.
2. Stir in the flour, mustard, milk and clam liquid. Blend well and add potatoes, thyme, salt and pepper.
3. Put in the bay leaf, and cook on HIGH for 10 minutes, stirring occasionally
4. Remove the bay leaf and add the clams, cheese and Worcestershire sauce. Heat for 2 minutes on MEDIUM to melt the cheese.
5. Add single cream to thin the soup if it is too thick. Garnish with the parsley and serve immediately
2. Stir in the flour, mustard, milk and clam liquid. Blend well and add potatoes, thyme, salt and pepper.
3. Put in the bay leaf, and cook on HIGH for 10 minutes, stirring occasionally
4. Remove the bay leaf and add the clams, cheese and Worcestershire sauce. Heat for 2 minutes on MEDIUM to melt the cheese.
5. Add single cream to thin the soup if it is too thick. Garnish with the parsley and serve immediately
serving amount
serves 4
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