Autumn Chowder Recipe
Cooking Time: 30 minutes
You will need for 4 servings:
2 tablespoons corn oil 2 sticks celery, diced
1 onion, finely chopped 12-oz. can sweetcorn
1 packet tomato soup kernels
1 pint water 8 oz. cooked cod,
1 pint milk flaked
1 large potato, diced 3 slices bread, toasted
1 Heat the com oil and saute the onion for a few minutes.
2 Add the contents of the packet of tomato soup and stir in the water and milk. Bring to the boil, stirring occasionally.
3 Stir in the potato and celery and simmer gently for 15 minutes.
4 Add the corn, well drained, and the fish. Cook for a further 10 minutes.
5 Cut the toast into small triangles and place on top of each individual serving.
Cooking Time: about 30 minutes You will need for 4 servings:
8 oz. liver 2 pints brown stock or
2 level tablespoons stock made with
flour beef cubes
4 oz. mushrooms 1 carrot
1 oz. dripping 1 onion
1 Cut the liver into very small pieces and coat with flour.
2 Chop the mushrooms and put with the liver.
3 Heat the dripping in a pan, add the liver and mushrooms and any remaining flour and sautd all for a few minutes.
4 Add the stock and the carrot, chopped finely, and stir until boiling.
4 Cover and simmer about 25 minutes or until the liver is quite tender.
6 Correct the seasoning.
7 Garnish with the onion cut into thin rings and sautded in a little butter.
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