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This recipe adds another dimension to corn chowder with the ancho chilies which gave the dish a bit of a kick, its fairly straightforward but best served with crusty garlic bread
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This recipe adds another dimension to corn chowder with the ancho chilies which gave the dish a bit of a kick, its fairly straightforward but best served with crusty garlic bread. A comforting soup that puts you in the mood and Hearty enough for a meal, but best served with crusty garlic bread. the amount of ingredients used in this recipe serves 10 but you can adjust to your number of guest.
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Although there's a bit of cook time and a lot of ingredients involved, this recipe deserves recognition!
Ingredients:
Serves 10
- 2 dried ancho chiles, seeded
- 4 bacon slices, cut into 1/2-inch pieces
- 2 onions, chopped
- 4 garlic cloves, minced
- 3 stalks celery, finely chopped
- 1 red bell pepper, seeded and diced in 1/2-inch pieces
- 5 ears of corn husked and kernels removed
- 2 tablespoons all-purpose flour
- 1 pound Yukon gold potatoes, diced in 1/2-inch cubes
- 6 cups chicken stock
- 1 teaspoon Old Bay spice
- 1 teaspoon sweet smoked Spanish paprika
- 2 teaspoons Worcestershire sauce
- 2 teaspoons salt
- 1 pound canned lump crab meat
- 1 cup cream
- 1 handful fresh parsley, chopped
- 1 lime
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Preparation:
watch video here.
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