If you are a cartoon and animation lover like myself, you probably know this cartoon called chowder. Chowder was and still is one of my all time favorite cartoons. I thoroughly enjoy the silliness and the old-school humor which I feel majority of cartoons these days are lacking. I then accidentally discovered that all the characters, including the main character, chowder, are all actually named after a certain dish. This was very intriguing and facinating to me, so much so that I had to research into those dishes.
In honor of my favorite cartoon, today I made a heart warming potato, corn and tomato chowder.
* 2 tablespoons (1/4 stick) butter
* 1/4 cup all-purpose flour
* 1 cup green bell peppers, finely diced
* 2 tablespoons garlic, minced
* 1 1/2 cups of boiled maize
* 2 cups of vegetable stock
* 150ml cups of double cream
* 1/4 teaspoon chopped fresh thyme
* 2 large potatoes, chopped in 1/2″ cubes
* 1 large onion finely diced or 1 teaspoon onion powder
* Salt and pepper, to taste
* Minced fresh coriander (optional)
* One tomato, sliced longitudinally
I forgot to put the boiled maize in the picture but it really should have been there. oops!
Melt your butter in small saucepan over medium heat, and stir in flour. Cook for about three minutes. Remove from heat. This will turn into a semi-solid and it’s called a roux, which will form the base of the chowder and works great as a thickener.
Put your tomato slices in a lightly greases non stick frying pan and fry them lightly just until they are soft. Then set them aside.
In a medium sized sufuria, add bell peppers, garlic, onions to a small amount of vegetable oil and sauté until peppers soften. Don’t let them become brown or crispy.
Add stock, cream, thyme, potatoes and bring to a simmer. Cook 20 minutes. This time may vary depending on the size of your cubed potatoes. Halfway through add your corn. Mine was already boiled that is why I added them close to the end. Refer to this post on how to make vegetable stock.
If you are using fresh thyme, use 1/2 a teaspoon, however if you are using dry thyme use 1/4 a teaspoon because the latter is more concentrated than the former.
Add roux to still-simmering mixture and cook another 5 minutes until the chowder thickens enough to coat the back of your mwiko. Season with salt and pepper.
Ladle chowder into serving bowls, laying one slice of the fried tomatoe cut in half on top. Garnish with your coriander and serve.
This is really as creamy as it looks. The butter and the potatoes fabulously compliment the wholesomeness of the garlic, bell pepper and the red onion and the richness of the tomato.
Doesn’t this look fantastic??
This is one dish you really have to try!
Lots of happiness,